Gluten Free:Banana Split Cupcakes

 

 

Banana Split Cupcakes

Ingredients

  • 1/2 cup coconut flour
  • 1 tablespoon arrowroot powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 4 large eggs
  • 1/2 cup agave nectar or honey
  • 1 tablespoon vanilla extract
  • 1/2 cup finely chopped fresh strawberries
  • Chocolate Ganache (see below)
  • Whipped Cream
  • Gluten-free chocolate sprinkles
  • 1 banana, cut into 16 slices
  • 8 cherries (fresh or frozen)

Directions

  1. Preheat the oven to 350°F. Line 8 muffin cups with paper liners
  2. To make the batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
  3. Scoop 1/4 cup of batter into each prepared muffin cup.
  4. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache. Pipe or add a big dollop of Whipped Cream Frosting (equivalent to 2 heaping tablespoons) on top of each cupcake,[optional] then cover with chocolate sprinkles. Place 2 banana slices in the whipped cream on each cupcake. Top with a cherry and serve immediately.

Chocolate Ganache [MAKES 3/4 CUP]

Ingredients

  • 3/4 cup heavy cream
  • 8 ounces dark chocolate chips (73% cacao) (just over 11/3 cups)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Directions
In a medium saucepan, bring the heavy cream to a boil, then immediately remove it from the heat. Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt.
Let the ganache stand at room temperature for 5 minutes, then transfer to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable. This could take anywhere from 10 to 30 minutes, depending on the temperature of your refrigerator.
If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat, and stir until softened.

Recipe Lady Renita Shanalla

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s