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Gluten free banana choc chip cupcakes

On Sunday we had Easter tea and cakes followed by an Easter egg hunt in the garden! For the next few days I will be sharing with you my Easter recipes and then it is on to pastures new! I hope you enjoy the recipes and can use them for other occasions too!

This Easter I decided to make gluten free banana and choc chips cupcakes, with a white chocolate buttercream piped nest sprinkled with coconut, adorned with fondant flowers and filled with a handmade chocolate egg. They went down a treat and I will definitely be making them again. They were super moist and had just the right amount of banana versus choc chips. The ultimate compliment was that I was told they didn't taste gluten free!

Gluten Free

24 Servings

Method

Banana choc chip cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F)

  2. Line muffin tray with paper cases or baking tray with silicone cases

  3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour

  4. Beat in eggs, flour, milk and vanilla extract

  5. Fold in the milk choc chips and chopped banana

  6. Pipe batter into cases

  7. Bake for 20-25 minutes or until cakes bounce back when lightly pressed

  8. Place cakes on a wire rack to cool

White chocolate buttercream

  1. Melt white chocolate

  2. Whip butter until light and fluffy

  3. Add melted chocolate to whipped butter

  4. Beat in icing sugar and salt

Ingredients

Banana choc chip cupcakes

  • 125g butter (unsalted, at room temperature)

  • 150g caster sugar

  • 2 large eggs

  • 225g gluten free self raising flour

  • 60ml milk (semi skimmed)

  • 1 tsp vanilla (extract)

  • 100g milk chocolate (chips)

  • 2 bananas (fresh, chopped)

White chocolate buttercream

To Decorate

Equipment

See more...

Easter cupcakes
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