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Ingredient: whole bananas

My First Gluten-Free Cupcake

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.

gluten-free-cupcake

Thoughts

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.

My First Gluten-Free Cupcake
Print Recipe
I made these as mini-cupcakes so there were plenty to share with the kids at daycare, and the cook time is for those.
My First Gluten-Free Cupcake
Print Recipe
I made these as mini-cupcakes so there were plenty to share with the kids at daycare, and the cook time is for those.
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F and line cupcake pans.
  2. Sift together the flour, baking powder and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the bananas until fully combined.
  5. Beat in the egg yolks and whole eggs one at a time, then stir in the vanilla and maple syrup.
  6. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  7. Pour batter into prepared pans.
  8. Bake in the preheated oven for 18 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before placing onto cooling racks.
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