Gluten Free Banana Nut Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
24
- Ingredients
- 2 cups halved Pecan
- 1 cup gluten-free all purpose flour (sifted)
- 1 tsp gluten-free Baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 medium egg
- 1 cup soft light brown sugar
- 3 Tbsps milk
- 3 Tbsps sunflower oil
- 1 tsp vanilla extract
- 1 ripe Banana (mashed)
- 1 cup unsalted butter (softened)
- 1 cup powdered sugar (sifted)
- 0.333 cup Maple syrup
Preparation steps
1.
Preheat the oven to 190°C (170° fan)|375F|gas 5 and line a 24 hole-cupcake tin with cases. Chop two tablespoons of pecan halves and set to one side.
2.
Sift together the flour, baking powder, bicarbonate of soda, and salt into a mixing bowl.
3.
Whisk together the egg, sugar, milk, oil, vanilla, bananas and chopped pecans.
4.
Stir into the flour mixture until just combined.
5.
Spoon into the paper cases and bake for 12-15 minutes, until firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
Beat together the butter and icing sugar in a mixing bowl until pale and thick. Stir in the pecans and maple syrup and beat again.
7.
Spoon into a piping bag and pipe on top of the cakes in swirls. Place a pecan half on top of the buttercream before serving the cakes.
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