Gluten-free has never been much of a concern of mine. There aren’t any gluten allergies that run in my family, and I just don’t know too many people with them. However, when I wanted to make a cupcake to take to daycare for my son’s first birthday, I thought it would be best to play it safe and avoid as many potential allergens as possible, so that all the kids could enjoy the cupcakes. That lead to me attempting a gluten-free banana maple cupcake.
I topped these with my standard buttercream recipe, just colored “red” (yes, it never got past hot pink…I eventually gave up), sprinkled with some yellow sugar and topped with candy pieces. I have to say that I wasn’t a huge fan of the flavor of the gluten-free flour I used. It didn’t provide as sweet of a flavor as I had been looking for, but it worked well enough with the bananas. If I were to do it again, I’d probably go with an arrowroot flour/starch because I’ve seen it more with infants crackers and cookies, and I think it may give a sweeter flavor. However, for my first venture into gluten-free, I don’t think it was too bad.