Makin' Banana Cupcakes

…Ok so I know the line is “making banana pancakes,” but I couldn’t help but sing it along while I was making these. Thanks, Jack Johnson. I don’t really like pancakes, anyway. Only glorious Oatmeal Buttermilk pancakes from Mitzi’s… actually I really want one of those now… but I digress.

These are the birthday cupcakes Nick requested. Gluten-free, Dairy-free. The idea came from an almond flour recipe from the amazing Elana’s Pantry. When I couldn’t find the most important ingredient- blanched almond flour, I knew I was in trouble… I was going to have to develop my own gluten-free recipe. Now, I love gluten-free cooking. But baking is a little trickier. I have not strayed away from using a gluten-free baking blend, either.  I’ll make my own one day. Baby steps.

But these cupcakes, surprisingly, worked out well. Not exactly how I had expected, but they were good nonetheless. They were a little more golden on top, even when I reduced the temperature, from your normal cupcakes. And they were sweet, but not overly so… a lot like banana bread. When paired with a luscious vegan frosting… they’re banana bread cupcake delights.

These are not entirely vegan, however that can be remedied with a simple egg replacer switch, and they are most definitely not sugar free. But they’re the perfect birthday treat.

Banana Bread Cupcakes with Vegan Vanilla Icing

Makes 8-10 cupcakes

3/4 cup gluten-free baking blend (or white flour)
1/4 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
1 tbsp agave nectar
1/2 cup raw turbinado sugar
2 1/2 tbsp canola oil
3/4 cup overripe bananas, mashed
1 lg egg
1 tsp vanilla extract

1. Preheat oven to 325 degrees. Line a muffin pan with nonstick liners or spray with cooking spray.
2. Whisk dry ingredients, up until sugar in a large bowl.
3. Whisk sugar, mashed bananas, oil and egg and vanilla in a seperate bowl.
4. Combine wet with dry, mixing only until well combined. Do not overmix.
5. Pour batter into cupcake liners, filling no more than 3/4 of the way up. They will rise some.
6. Bake 25-30 minutes until a toothpick comes out clean.
7. Let cool for a few minutes in the tin, transfer to a cooling rack. Frost when completely cooled. (Note how runny the frosting looks when the cupcake is too warm!)

Vegan Vanilla Icing

1/4 cup vegan margarine (I like soy-free earth balance), softened
1 1/4 cup organic powdered sugar
1-2 tbsp dairy-free milk (I like unsweetened almond)
1 tsp vanilla extract

Beat margarine until fluffy with a mixer. Add in powdered sugar, 1/3 of the mix at a time, beating in fully until adding the rest in. Add milk as needed. Beat in vanilla extract.

Frost your cupcakes and devour!

Note: This icing is softer than your traditional trans-fat laden frosting. Not to worry, use less to avoid drippage or add extra powdered sugar if you wish.

We brought them to Nick’s grandma’s house to be tested by his grandma, aunt and uncle. Everyone really seemed to like them- they were very surprised when I told them they were gluten-and dairy-free!

Blowing out the candles

Taste test!

I’m off to run an appointment at a ridiculously early time.  I will be dreaming of my amazing three course Winterlicious dinner I will be sharing with Susan and Callie tonight. So excited! Be back tomorrow for a recap on that.

xo

Tagged as: cupcakes, dessert