Preheat the oven to 350°F (177°C). Line 18 muffin cups with paper baking cups.
Combine flour blend, granulated sugar, brown sugar, baking powder, xanthan gum, salt, cinnamon, and pumpkin pie spice (or allspice) in a large bowl.
Add oil, eggs, soy milk, and vanilla; beat with electric mixer at medium speed for 2 minutes or until well-blended.
Beat in bananas until well-blended.
Spoon batter into prepared muffin cups, filling each 3/4 full.
Bake 25-30 minutes or until toothpick inserted into the centers comes out clean.
Cool cupcakes in pans on wire racks 10 minutes.
Remove to wire racks and cool completely.
Pareve (Non-Dairy) Chocolate Buttercream Frosting
Beat 1/2 cup (1 stick) non-dairy margarine (not spread) with an electric mixer at medium speed until it's light and fluffy. Add 2 teaspoons vanilla. Gradually beat in 1/2 cup unsweetened cocoa powder and 3 1/2 cups powdered sugar (1/2 cup at a time, so you're adding a 1/2 cup 7 times, beating between each 1/2 cup). Add 4-6 tablespoons vanilla soy milk 1 tablespoon at a time until the frosting is spreadable.
Frost the cupcakes once they're completely cool.
That's it - beautiful and delicious cupcakes!
Banana Cupcakes with Pareve (Non-Dairy) Chocolate Buttercream Frosting
(Adapted from Recipes for Gluten-Free Kids: Fun Eats from Breakfast to Treats!)
Ingredients:
1 1/2 cups granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice (alternatively, you can use 1/2 teaspoon cinnamon and 1/4 teaspoon allspice)
1/2 cup vegetable or canola oil
2 eggs
1/4 cup vanilla (or plain) soy milk (I like vanilla because it's sweeter)
1 teaspoon vanilla
2 mashed bananas
Pareve (Non-Dairy) Chocolate Buttercream Frosting
1/2 cup (1 stick) non-dairy margarine, cut into 4 pieces.
2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
3 1/2 cups confectioner's sugar
4-6 tablespoons vanilla (or plain) soy milk
Directions:
1. Preheat oven to 350°F (177°C).
2. Line 18 standard (2 1/2-inch) muffin cups with paper baking cups.
3. Combine flour, granulated sugar, brown sugar, baking powder, xanthan gum, salt, cinnamon, and pumpkin pie spice (or allspice) in a large bowl.
4. Add oil, eggs, soy milk, and vanilla. Beat with electric mixer at medium speed for 2 minutes or until well-blended.
5. Beat in bananas until well-blended.
6. Spoon batter into prepared muffin cups, filling each cup 3/4 of the way full.
7. Bake 25-30 minutes or until toothpick inserted into centers of cupcakes comes out clean.
8. Cool cupcakes in pans on wire racks for 10 minutes. Remove to wire racks and cool completely.
9. In a medium bowl, beat margarine with electric mixer at medium speed until light and fluffy.
10. Add vanilla, and beat until well-integrated.
11. Gradually beat in cocoa powder.
12. Gradually beat in confectioner's sugar, adding 1/2 cup at a time.
13. Add 4-6 tablespoons soy milk, 1 at a time, until the frosting is spreadable.
14. Frost cupcakes using a knife or a small rubber spatula.
15. Enjoy!
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