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Gluten free banoffee cupcakes

I made gluten free banoffee inspired cupcakes for my Flutter Easter, I decorated them with pretty fondant flowers on piped grass.

Gluten Free

24 Cupcakes

Method

Banoffee 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, eggs, vanilla extract and sugar with an electric mixer until the mixture turns a pale colour

  4. Stir in flour, mashed banana and fudge chunks

  5. Divide mixture among cases

  6. Bake for 25-30 minutes until cakes bounce back when lightly pressed

  7. Place cakes on a wire rack to cool

Vanilla buttercream frosting

  1. Make up a batch of vanilla buttercream

To decorate

  1. Spoon green buttercream into a piping bag or bottle fitted with a grass nozzle attached

  2. On top of the cakes, starting at outside edge and working in circles, pipe buttercream by squeezing a small amount on to cake at 90 degree angle, pulling up and away when icing strand is long enough (about 3 cm) stop squeezing and pull tip away at various angles

  3. Push fondant flowers lightly into iced grass

Ingredients

Banoffee cupcakes

  • 125g butter (unsalted, at room temperature)

  • 2 large eggs

  • 1 tsp vanilla (extract)

  • 250g caster sugar

  • 250g gluten free self raising flour

  • 4 bananas (mashed)

  • 130g fudge chunks (small)

Vanilla buttercream frosting

  • vanilla buttercream

To decorate...

Ingredients...

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