I've been baking again and this time it's cupcakes, gluten free banana chocolate chip cupcakes to be exact. I've spoke about being gluten free before on here and although I don't stick to it strictly, I do tend to keep wheat out of my diet. This means I miss out on cake quite a lot, which is one of my favourite things. So I adapted one of my favourite recipes in a gluten free way to share with you all. I know how you all enjoyed my last little recipe post!
To start, you're going to need -
- 250g Gluten Free Flour
- 1/2 Teaspoon of Baking Powder
- 100g Soft Unsalted Butter
- 150g Light Brown Soft Sugar
- Pinch of Salt
- 2 Large Eggs, beaten
- 3 (or 4 like me) Ripe Mashed Bananas
- 75g Dark Chocolate Chips
Before you start baking, preheat the oven to 180C and lay out approx 12 cupcake cases on a baking tray so that your ready. Sieve the flour and baking powder into a bowl, before adding the pinch of alt. Beat in the butter, sugar and eggs until smooth. Now add the bananas and chocolate chips and mix some more. Divide it between the cupcake cases, before enjoying a few spoonfuls of mixture yourself. Bake for about 15 minutes, or until they're golden brown.
At this stage, you could either leave them as they are and enjoy one warm with a cuppa. Or you could do what I did and leave them to cool and add some cream cheese frosting on top. I took advantage of my Hummingbird Bakery Cookbook and used their recipe. All you need is 300g Icing Sugar, 50g Unsalted Butter and 125g Cream Cheese. I like to use the Philadelphia Cream Cheese, of course full fat, as it always makes it taste better.
By no means are these slimming, but they don't make me bloated as they don't contain wheat. My housemates loved them, there was a lot of 'mmmm' coming from the kitchen when they tried them. So all in all, they were a total winner. Let me know if you try them out. Tweet me a picture at @bonjourluce!