My birthday, this one marks the second being gluten free. I decided to bake myself a cake though I’ve never been a big fan of many bakery cakes except maybe for a particular bakery in the Edgewater neighborhood of Chicago. I dream of the 1,000 chip and the caramel buttercream cake from A Taste of Heaven bakery.
As we were celebrating with friends on the weekend, a whole cake for just Meyer and myself didn’t make any sense, so I made cupcakes (and froze over 1/2 of them for later consumption). In this gluten free journey, I’ve found I can eat bananas again. Odd as that is, I’ll take it. So with a rare ton of bananas in my freezer, I went searching for a delicious recipe and of course found one from one of my favorite baking bloggers, Joy the Baker. I’ve found so many Joy’s recipes to be tasty and consistently work for this less than precise baker. I credit my knowledge of her to Gluten Free Girl’s post on chocolate bundt cake. This is another recipe you shouldn’t miss. I keep that one in my my back pocket for those ‘ohh we’re having people over on the fly and I need a dessert’ moments.
I adapted the banana cupcake recipe from Joy the Baker to be gluten free. It’s so simple with Cup4Cup! Just use their gluten free flour instead of wheat flour. As always, I still fiddled with the recipe-no nuts or chocolate in mine but I did make a delicious chocolate cream cheese frosting.
Banana cupcakes (adapted from Joy the Baker)
1 cup butter, softened
2 1/2 cups light brown sugar, packed
4 eggs (room temperature)
2 teaspoons vanilla extract
1/2 cup sour cream (room temperature)
2 cups ripe bananas, mashed (about 4 medium bananas)
3 cups Cup4Cup
1/2 teaspoon salt
2 teaspoons baking soda
Preheat the oven to 350. Mix the flour, salt and baking soda. In a separate bowl, mash the bananas (defrost if using frozen) and add the sour cream. With a stand mixer, cream the butter in the sugar until pale and fluffy, about 4 minutes. Beat in the vanilla extract. Add the eggs, one at a time, beating each egg for 1 minute. Scrape down the bowl after each addition. Add the flour mixture alternately with the banana mixture, until just combined. Bake in a well greased and floured cupcake pans for 15- 20 minutes. Makes approximately 24 cupcakes.
Chocolate cream cheese frosting
1 stick of unsalted butter (room temperature)
8 oz of creme cheese (room temperature)
6 oz melted bittersweet chocolate
Approx. 4 cups of powered sugar
Mix together butter and creme cheese. Slowly add in powdered sugar (sift to get smooth). Pour in melted chocolate and combine. A splash of milk might be needed to keep things loose.
I couldn’t resist having some for breakfast…