Gluten Free Banoffee Cupcakes

19 May

Banoffee finishedI don’t usually like to post two very similar items so close together, but I have an amazing mum-in-law who is celebrating her birthday and   I think we can all agree unequivocally that ‘Birthdays = Cake.’  This is a little tricky for my mum-in-law as she can’t eat gluten.  So I’ve tweaked one of my favourite recipes for banana loaf into these (hopefully) scrummy gluten free banoffee cupcakes.  Happy birthday, mum.

Banoffee INGTo make 12 cupcakes take:

For the cupcakes:

  • 2 ripe bananas (the riper the better)
  • 125gm softened butter
  • 120gm caster sugar
  • 2 eggs
  • 1 tsp vanilla (paste, essence or extract)
  • 15ogm self-raising gluten free flour
  • 1 tsp cinnamon
  • 1/2 a 379gm tin of  caramel (or use dulce de leche)

For the banana crisps: (use to decorate the cupcake, but great in homemade muesli or granola)

  • one banana
  • the juice of one lime or lemon
  • 1 Tbs icing sugar

For the frosting:

  • 125gm softened butter
  • 300 gm icing sugar
  • 1 Tbs milk
  • 1/4 cup of caramel
  • 1/4 tsp of salt
  • and fudge chunks to decorate

banoffee butter and sugarPreheat the oven to 180°C and then place 125gm of softened butter into a large mixing bowl and add the caster sugar.  Cream together for about 2-3 minutes until the mixture is a very pale yellow.  banoffee eggAdd one of the eggs and beat well, then add the other other and again beat well until everything is well mixed.

Banoffe mashed bananaMash the bananas together until smooth and then add with the vanilla to the butter mix.

banoffee bananaMix the flour and cinnamon together and sieve on top of the butter mix.

Banoffee flour and cinnamonFold the flour into the mix with a spatula.

Banoffee baking tinLine a muffin tin with cupcake cases and fill each to about 2/3 full.

Banoffee bakedBake for about 15-18 min until  they are golden brown and a toothpick comes out clean. Leave to cool and get started on your banana crisps.

Banoffee banana and lemonTo make the crisps first squeeze the lemon or lime, whichever you’re using, and mix in 1 Tbs of icing sugar. Then thinly slice the bananas and brush both sides with the lemon-sugar mix.  Allow the oven to cool to 100°C and pop in the baking tray for an hour.  You’re not cooking the bananas so much as dehydrating them.

banana cripsAfter an hour turn the banana pieces over and put back in the oven for another hour.  After two hours take them out of the oven and leave to cool and crisp up and then store in an airtight container until you’re ready to decorate the cupcakes.

Banoffee holesOnce the cupcakes have cooled, using an apple corer make a hole in the centre of each cupcake by pushing the apple corer two thirds of the way into the cup cake and twisting.

Banoffee caramelPlace the caramel into a ziplock bag or piping bag and fill each hole with caramel.

Banoffee butter and caramelTo make the frosting place the softened butter and 1/4 cup of caramel in a large mixing bowl and beat until light and creamy.

Banoffee with salt

Add the salt to the butter caramel mix and beat.  Then add the icing sugar and beat until all the icing sugar is combined.  (You might need to add a little more icing sugar to get the right texture.)  Then add the milk and beat until light and fluffy.

Banoffee icingOnce the icing is ready, place in a piping bag with a large star-tipped nozzle and pipe onto the cupcakes.  Then decorate with fudge chunks (these do contain wheat glucose syrup, but wheat glucose syrup does not contain gluten and is safe for celiacs) and banana crisps.  Enjoy! Banoffee cupcakes

13 Responses to “Gluten Free Banoffee Cupcakes”

  1. fionaward May 20, 2013 at 6:07 am #

    I love banoffee and these look beautiful :)

  2. yummylikecake May 20, 2013 at 6:17 am #

    oh my gosh these look so good!!

    Francesca xo

  3. afracooking May 21, 2013 at 7:07 pm #

    Wow – these look stunning!

  4. stylemekate May 21, 2013 at 7:20 pm #

    This is amazing. I love gluten-free recipes. What a lovely post.

  5. bakearama June 4, 2013 at 10:24 am #

    Wow those banana slices are fab, I’m definitely going to try them!

  6. When in New Places June 26, 2013 at 7:33 am #

    This pretty much makes me weak in the knees. AMAZING!
    You’ve created delicious little works of art. :D

  7. Lucy July 27, 2013 at 11:45 pm #

    Looks delicious!!! I’ve always got spare bananas and I never know what to do with them, I might give it a go next time + I love banoffee ;)

    • fudgingood July 28, 2013 at 7:51 am #

      Let me know how it goes and if you’re not sensitive to gluten, the recipe works just as well with regular flour :)

  8. hippyma July 30, 2013 at 12:29 am #

    oh my goodness, these look & sound amazing! can’t wait to try the recipe!!

    • fudgingood July 30, 2013 at 10:14 pm #

      Thank you! I hope you enjoy them and if you do, do tell :)

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