My First Gluten-Free Cupcake
I made these as mini-cupcakes so there were plenty to share with the kids at daycare, and the cook time is for those.
pure maple syrup
Bob’s Red Mill Gluten-Free All Purpose Baking Flour
Preheat oven to 350 degrees F and line cupcake pans.
Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the bananas until fully combined.
Beat in the egg yolks and whole eggs one at a time, then stir in the vanilla and maple syrup.
Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans.
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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