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Gluten free banana cupcakes

To nestle in the grass on my Easter table, I made melt in the mouth gluten free banana cupcakes with a swirl of decadent chocolate buttercream to look like nests and filled them with mini chocolate speckled eggs.

Gluten Free

12 Cupcakes

Method

Banana 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 cupcake cases

  3. Beat butter and sugar with an electric mixer until the mixture is light and fluffy

  4. Beat in eggs, flour and vanilla extract

  5. Stir in the mashed banana and mix thoroughly

  6. Bake for about 25 mins until cakes bounce back when lightly pressed

  7. Place cakes on a wire rack to cool

Dark chocolate buttercream

  1. Melt chocolate drops in a microwave on low power, or in a bain marie on the hob

  2. Whip butter until light and fluffy, gradually beat in icing sugar

  3. Add vanilla extract and continue to beat

  4. Fold in melted chocolate and milk, till you have an even consistency

To decorate

  1. Using a small palette knife spread a thin layer of frosting on the center of the cakes

  2. Fill piping bag fitted with a large star nozzle with the chocolate buttercream and pipe in a swirl on top of cupcakes so it looks like a nest, fill with mini eggs

Ingredients

Banana Cupcakes

  • 125g butter (unsalted, at room temperature)

  • 150g caster sugar

  • 2 large eggs

  • 225g gluten free self raising flour

  • 0.5 tsp vanilla (extract)

  • 2 large bananas (ripe, mashed)

Dark chocolate buttercream

  • 100g butter (white, unsalted, at room temperature)

  • 75g dark chocolate (chips)

  • 200g icing sugar (sieved)

  • 1 tsp vanilla (extract)

  • 1 tbsp milk (semi skimmed)

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