Hello, I am Laura. Today, I’m gonna show you how to prepare vickys banana butterscotch cupcakes recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Vickys Banana Butterscotch Cupcakes Recipe

Vickys Banana Butterscotch Cupcakes is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vickys Banana Butterscotch Cupcakes is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vickys banana butterscotch cupcakes using 22 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Banana Butterscotch Cupcakes:

1. Prepare Butterscotch Ingredients:
2. Get 60 g gold foil Stork margarine block (1/4 cup)
3. Get 150 g soft brown sugar (3/4 cup packed)
4. Make ready 180 ml full fat coconut milk (3/4 cup)
5. Take 2 tsp vanilla extract
6. Get 1/4 tsp salt
7. Prepare Cake Ingredients
8. Make ready 225 g gluten-free / plain flour (2 cups less a tbsp)
9. Make ready 1/4 tsp xanthan gum
10. Get 1 tbsp baking powder
11. Get 1/4 tsp baking soda / bicarb
12. Take 150 g soft brown sugar (3/4 cup, packed)
13. Take 180 ml coconut milk (3/4 cup)
14. Make ready 2 tsp lemon juice
15. Take 60 g gold foil Stork block margarine, melted (1/4 cup)
16. Take 1 tsp vanilla extract
17. Get 1 small over ripe banana, mashed well
18. Prepare Buttercream Icing
19. Make ready 225 g Gold foil Stork margarine block (1 cup)
20. Prepare 480 g icing sugar (4 cups or a little less)
21. Take 60 ml full fat coconut milk (1/4 cup)
22. Make ready 2 tsp vanilla extract

Instructions to make Vickys Banana Butterscotch Cupcakes:

1. Make the butterscotch first so it has time to cool to room temperature before you need it
2. Melt the mararine in a pan over a medium heat. First whisk in the brown sugar, then whisk in the thick coconut milk
3. Let bubble for 5 minutes without stirring
4. Take off the heat, whisk in the vanilla and salt then let cool to room temperature
5. Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin
6. Sift the flour into a bowl and add the xanthan gum if using, baking powder, bicarb of soda and sugar
7. Make a well in the middle and add the milk, lemon juice, melted margarine, vanilla and mashed banana
8. Stir into a smooth batter
9. Pour evenly between the cupcake liners
10. Bake for 15 - 20 minutes until risen and firm to the touch
11. Cover with a clean tea towel and let sit for 30 minutes to cool
12. 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
13. 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
14. Fill another piping bag (wide nozzle) with the buttercream and swirl on generously
15. Drizzle with the remaining butterscotch sauce - the more the better!

So that is going to wrap this up for this distinctive dish vickys banana butterscotch cupcakes recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!

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