>>>Liberal DWF GF Treat

Banana Cupcakes with Maple Syrup Icing (A)

11 Jul 2019

Ingredients

  • 200g caster sugar 
  • 2 tbs butter (or dairy free alternative e.g. Nuttelex (V))
  • 1 egg (or egg replacer)
  • 3 medium BANANAS, mashed (not over ripe) ^
  • 225g plain flour or spelt flour or Gluten Free plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder 
  • 1 tsp Vanilla
  • 3 tbs milk (or dairy free alternative – soy or rice milk)
  • pinch of salt.

For Icing (NB you can eat them without the icing if you wish)

  • 125g unsalted butter, slightly softened (or suitable dairy free alternative e.g. Nuttelex
  • 1  cups icing sugar, sifted 
  • 1 tbs milk  (or water or dairy free alternative – soy or rice milk)
  • 2 tbs maple syrup – must be pure, do not use imitation

Method

1

Preheat oven to 180°c and line your muffin tray with large cupcake cases. 

2

In a large mixing bowl, sift flour, baking soda, baking powder and salt

3

In another mixing bowl, add butter or dairy free spread (V), sugar and vanilla – cream together using an electric mixer on medium to high until light, fluffy and pale yellow.

4

Add egg or egg replacer, mixing in well.

5

Add mashed bananas and whisk well. Add the flour mixture and the milk (or rice milk or soy milk for dairy free). Mix well. 

6

Divide the mixture into the cases. Bake in oven for 20 minutes, remove and allow to cool completely. 

Now for the icing.

7

In a mixing bowl, add butter or dairy free alternative (e.g. Nuttelex) and using an electric mixer beat on medium until pale (about a few minutes). 

8

Gradually add icing sugar and milk or df milk alternative ) – beat constantly until combined and fluffy. Add maple syrup

Ice cupcakes when cooled

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published.