Gluten Free Banana Nut Cupcakes

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Gluten Free Banana Nut Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
244
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie244 kcal(12 %)
Protein1.6 g(2 %)
Fat17.4 g(15 %)
Carbohydrates22.44 g(15 %)
Sugar added15.51 g(62 %)
Roughage1.11 g(4 %)
Vitamin A74.9 mg(9,363 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.57 mg(5 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.37 mg(3 %)
Vitamin B₆0.04 mg(3 %)
Folate4.69 μg(2 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C0.5 mg(1 %)
Potassium76.28 mg(2 %)
Calcium29.69 mg(3 %)
Magnesium16.43 mg(5 %)
Iron0.38 mg(3 %)
Iodine3.33 μg(2 %)
Zinc0.62 mg(8 %)
Saturated fatty acids5.7 g
Cholesterol27.84 mg

Ingredients

for
24
Ingredients
2 cups
halved Pecan
1 cup
1 teaspoon
gluten-free Baking powder
¼ teaspoon
¼ teaspoon
1
medium egg
1 cup
3 tablespoons
3 tablespoons
1 teaspoon
1
ripe Banana (mashed)
1 cup
unsalted butter (softened)
1 cup
0.333 cup
How healthy are the main ingredients?
salteggBananaMaple 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.