Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF. Great recipe for Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF. I've always made my own condiments to be sure that they are safe for Jack but I've just found a vegan dessert sauces range by Natures Choice that are also gluten and soy free, making them perfect for Jack! Vickys Banana Pudding, GF DF EF SF NF Hope you enjoy it @PeacefulJourney!

Everything I post is free from gluten, dairy, eggs, soy and most are peanut. Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF. I've always made my own condiments to be sure that they are safe for Jack but I've just found a vegan dessert sauces range by Natures Choice that are also gluten and soy free, making them perfect for Jack! You can cook Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF using 22 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

It's of Butterscotch Ingredients:.
It's 60 g of gold foil Stork margarine block (1/4 cup).
It's 150 g of soft brown sugar (3/4 cup packed).
You need 180 ml of full fat coconut milk (3/4 cup).
It's 2 tsp of vanilla extract.
Prepare 1/4 tsp of salt.
It's of Cake Ingredients.
You need 225 g of gluten-free / plain flour (2 cups less a tbsp).
It's 1/4 tsp of xanthan gum.
You need 1 tbsp of baking powder.
Prepare 1/4 tsp of baking soda / bicarb.
You need 150 g of soft brown sugar (3/4 cup, packed).
It's 180 ml of coconut milk (3/4 cup).
You need 2 tsp of lemon juice.
It's 60 g of gold foil Stork block margarine, melted (1/4 cup).
You need 1 tsp of vanilla extract.
It's 1 of small over ripe banana, mashed well.
Prepare of Buttercream Icing.
You need 225 g of Gold foil Stork margarine block (1 cup).
You need 480 g of icing sugar (4 cups or a little less).
It's 60 ml of full fat coconut milk (1/4 cup).
You need 2 tsp of vanilla extract.

I love a shortcut as much as anyone else does in cooking and these are fantastic! Remove from oven and cool completely before frosting. Melt butter and sugar in saucepan over medium heat. Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF.

Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF instructions

Make the butterscotch first so it has time to cool to room temperature before you need it.
Melt the mararine in a pan over a medium heat. First whisk in the brown sugar, then whisk in the thick coconut milk.
Let bubble for 5 minutes without stirring.
Take off the heat, whisk in the vanilla and salt then let cool to room temperature.
Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin.
Sift the flour into a bowl and add the xanthan gum if using, baking powder, bicarb of soda and sugar.
Make a well in the middle and add the milk, lemon juice, melted margarine, vanilla and mashed banana.
Stir into a smooth batter.
Pour evenly between the cupcake liners.
Bake for 15 - 20 minutes until risen and firm to the touch.
Cover with a clean tea towel and let sit for 30 minutes to cool.
Meanwhile, to make the buttercream, whisk the softened margarine with the powdered sugar until light and creamy. Beat in the milk and vanilla extract. Add more icing sugar if the buttercream is too thin or more milk if it's too thick to pipe.
Fill a piping bag (thin nozzle) with some of the butterscotch sauce and push the tip into top of each cupcake once cooled, applying enough pressure to fill each with some sauce.
Fill another piping bag (wide nozzle) with the buttercream and swirl on generously.
Drizzle with the remaining butterscotch sauce - the more the better!.

See great recipes for Vickys Banana Porridge, GF DF EF SF NF too! Great recipe for Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. This is a very filling meal! The kids really enjoyed it too Vickys Yellow Wacky Cake, GF DF EF SF NF. Wacky cake or Depression cake usually contains cocoa making it chocolate flavoured.