'Nana Cupcakes

I made these cupcakes yesterday and they turned out perfectly!  They are moist and fluffy, not "boingy" at all!  That is a word that I made up for many gluten-free baked goods that have that sort of jello like quality, you know, when you poke it with your finger, and it sort of goes "BOING"!  So boingy, that's my word for that!  And these cupcakes are so NOT boingy!!  They are however, extremely SWEET!!  We tried them with and without the frosting and they were incredible either way, but if you are a coffee drinker, I would recommend a strong cup with these babies.  You might not even make it through a whole one!  I'm thinking maybe these would be perfect as mini-cupcakes!  So this recipe is dairy-free and gluten-free, if you use their chocolate no-buttercream frosting recipe.  I made my own chocolate buttercream using real butter, but either way would be delish!  Oh - and they made my house smell like HEAVEN!

Enjoy!
Kirsten

PS: This recipe comes from my favorite cookbook for kid's recipes - it's called Recipes For Gluten-Free Kids (fun eats from breakfast to treats!)

'NANA CUPCAKES

2 cups Gluten-Free All-Purpose Flour Blend
1 1/2 cups granulated sugar
2 tablespoons packed brown sugar
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup vegetable oil
2 eggs
1/4 cup soy milk or other dairy-free milk
1 teaspoon vanilla
2 mashed bananas
Chocolate No-Butter Buttercream Frosting (recipe below)
Gluten-free chocolate sprinkles (optional)

1)  Preheat oven to 350F.  Line 18 standard (2 1/2-inch) muffin cups with paper baking cups.

2)  Combine flour blend, granulated sugar, brown sugar, baking powder, xanthan gum, salt, cinnamon and allspice in large bowl.  Add oil, eggs, soy milk and vanilla; beat with electric mixer at medium speed 2 minutes or until well blended.  Beat in bananas until well blended.  Spoon batter into prepared muffin cups, filling three-fourths full.

3)  Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean.  Cool cupcakes in pans on wire racks 10 minutes.  Remove to wire racks; cool completely.

4)  Prepare Chocolate No-Butter Buttercream Frosting.  Frost cupcakes; decorate with sprinkles, if desired.

Makes 18 cupcakes

NOTES:

~You can find the recipe for the flour blend in the "Gluten-Free Flour Blends" tab on my blog.  Make sure it's the one for this cookbook (mentioned above in green).

~I used grapeseed oil.  Canola oil would be a good choice if it weren't GMO!

~I used vanilla almond milk, I stay away from soy because it has estrogen in it and it is also GMO.

~I also used the vanilla almond milk in the frosting.

~Make sure your bananas are over ripe for the best flavor!