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
Ingredients
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Butterscotch Ingredients:
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60 g gold foil Stork margarine block (1/4 cup)
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150 g soft brown sugar (3/4 cup packed)
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180 ml full fat coconut milk (3/4 cup)
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2 tsp vanilla extract
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1/4 tsp salt
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Cake Ingredients
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225 g gluten-free / plain flour (2 cups less a tbsp)
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1/4 tsp xanthan gum
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1 tbsp baking powder
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1/4 tsp baking soda / bicarb
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150 g soft brown sugar (3/4 cup, packed)
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180 ml coconut milk (3/4 cup)
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2 tsp lemon juice
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60 g gold foil Stork block margarine, melted (1/4 cup)
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1 tsp vanilla extract
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1 small over ripe banana, mashed well
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Buttercream Icing
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225 g Gold foil Stork margarine block (1 cup)
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480 g icing sugar (4 cups or a little less)
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60 ml full fat coconut milk (1/4 cup)
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2 tsp vanilla extract
Steps
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Make the butterscotch first so it has time to cool to room temperature before you need it
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Melt the mararine in a pan over a medium heat. First whisk in the brown sugar, then whisk in the thick coconut milk
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Take off the heat, whisk in the vanilla and salt then let cool to room temperature
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Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin
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Cover with a clean tea towel and let sit for 30 minutes to cool