Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

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 Nat…more


12 servings

  1. Butterscotch Ingredients:

  2. 60 g gold foil Stork margarine block (1/4 cup)

  3. 150 g soft brown sugar (3/4 cup packed)

  4. 180 ml full fat coconut milk (3/4 cup)

  5. 2 tsp vanilla extract

  6. 1/4 tsp salt

  7. Cake Ingredients

  8. 225 g gluten-free / plain flour (2 cups less a tbsp)

  9. 1/4 tsp xanthan gum

  10. 1 tbsp baking powder

  11. 1/4 tsp baking soda / bicarb

  12. 150 g soft brown sugar (3/4 cup, packed)

  13. 180 ml coconut milk (3/4 cup)

  14. 2 tsp lemon juice

  15. 60 g gold foil Stork block margarine, melted (1/4 cup)

  16. 1 tsp vanilla extract

  17. 1 small over ripe banana, mashed well

  18. Buttercream Icing

  19. 225 g Gold foil Stork margarine block (1 cup)

  20. 480 g icing sugar (4 cups or a little less)

  21. 60 ml full fat coconut milk (1/4 cup)

  22. 2 tsp vanilla extract


  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!

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