I wanted to keep the icing style simple with these so I didn't bother piping the frosting onto the cooled cakes. Instead I simply spread it on with my small icing spatula. Initially, I considered topping them with sprinkles but thought banana chips would be a better idea. I love being able to look at a dessert and know by an "accessory" or decoration what truly rests within. Thank you, Ina Garten, for sharing my thoughts on this !
This cupcake recipe comes from Gluten-Free Cupcakes by Elana Amsterdam. I love this cookbook and have made many a recipe to date all with tremendous success. Even if you aren't sensitive to gluten you should pick up a copy. These delicious treats are worth baking. These taste amazing! These cupcakes are so moist and truly lovely in each and every way.
The frosting is my own concoction and one I use regularly. Feel free to swap out the milk chocolate for dark chocolate or white chocolate if you prefer. All those options also taste beyond fantastic !
During this baking experience I also had the pleasure to test out Reynolds new StayBrite cupcake liners which are said to be guaranteed not to lose their color as they bake. They did indeed keep their color and are amazing liners. The are stiff and hold their shape very well. The color too does not fade due to the foil interior. I will definitely buy these again.
So without further delay, let's get baking.
*altered source recipe: Chocolate Banana Cupcakes, Gluten-Free Cupcakes by Elana Amsterdam
WHAT YOU NEED
1/2 cup coconut flour
1/4 cup cocoa powder, the darker and richer the better
1/4 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup honey
1 cup mashed banana (2-3 medium very ripe bananas)
4 ounces milk chocolate
2/3 cup unsalted butter at room temperature
1 1/3 cups icing sugar, sifted
1 1/2 teaspoons pure vanilla extract
PREHEAT oven to 350F
LINE 12 muffin cups with paper liners
IN LARGE BOWL, whisk together first 4 ingredients
IN SEPARATE BOWL, whisk together eggs and honey
FOLD wet ingredients into dry ingredients combining until fully blended
STIR in mashed banana
FILL each muffin cup with 1/4 cup of batter
BAKE 18-22 minute or until toothpick inserted in center comes out clean
LET cool in pan 5 minutes
TRANSFER cupcakes to cooling rack and let cool completely before frosting
IN SMALL DOUBLE BOILER, melt chocolate whisking continuously until smooth
REMOVE FROM HEAT and let come to room temperature
IN STAND MIXER fitted with paddle attachment, mix butter 2-3 minutes MED speed
ADD melted chocolate
BLEND until combined
ADD icing sugar and vanilla extract
BLEND slow speed 1 minute, scrape down sides and mix 3 minutes MED speed
SPREAD frosting onto cooled cupcakes
TOP with any decoration your little heart desires
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