Saturday, 3 March 2012

Banana Cupcakes

Makes 6 every generous cupcake or 10 normal sized ones. 

The Ingredients
125g gluten free plain flour
1 teaspoon of baking powder 
1/4 teaspoon xanthan gum 
75g lightly salted organic butter or soya (or olive) spread with a little added salt
75g xylitol 
2 eggs beaten 
2 very ripe bananas mashed

100g unsalted butter softened
5 tablespoons clear honey 
5 billingtons golden icing sugar (less refined that normal icing sugar)
If you want this to be completely sugarcane free leave out the frosting and just drizzle a little honey on the top of cake or they are yummy on their own anyway. 

The Method
Preheat the oven to 160C. Line a muffin tray with muffin cases. 

Sift the flour, baking powder & xanthan gum into a bowl. While the butter is melting. Also mash the bananas and beat the eggs (in separate bowls).

Once the spread/butter has melted mix together the xylitol, eggs and banana. Tip in the dry ingredients and mix together gently until evenly combined. Divided the cake mixtures between the muffin cases.

Bake for 25 minutes or until just firm to the touch. Transfer to a wire rack to cool. 

In a bowl, beat together the butter, honey & icing sugar until smooth and creamy. Spread over the tops of the cakes with a small palette knife and enjoy immediately! 

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