{"id":4978,"date":"2012-08-12T12:21:38","date_gmt":"2012-08-12T10:21:38","guid":{"rendered":"https:\/\/www.jozikids.co.za\/zaparents-blog\/?p=4978"},"modified":"2022-08-11T16:57:47","modified_gmt":"2022-08-11T14:57:47","slug":"dairy-free-frosted-banana-spice-cupcakes","status":"publish","type":"post","link":"https:\/\/www.jozikids.co.za\/blog\/lifestyle\/food-recipes\/dairy-free-frosted-banana-spice-cupcakes\/","title":{"rendered":"Dairy Free Frosted Banana Spice Cupcakes"},"content":{"rendered":"

Many of our kids are suffering from food intolerances and allergies, and this becomes especially difficult to manage when there are parties to give and attend, as the standard party table is a nightmare of sugar, wheat,
\ncolourants and preservatives! The problem of course is that most of us believe there are no alternatives and it seems especially mean to deny little Johnny his moment of sugary bliss on his birthday :). The trick is to
\ncombine delicious with nutritious, so that even though they’ll take something of a sugar hit, there should at least be some nutritional value along the way. The recipe for cupcakes below can be made dairy free or not at your discretion. It is gluten free, the bananas are a good source of dietary fibre, Vitamin C, potassium, manganese, and Vitamin B6 and the almonds deliver riboflavin, magnesium and manganese, and are also a very good source of Vitamin E (Alpha Tocopherol).<\/p>\n

\u00a0Makes 12 cupcakes<\/h2>\n

1 cup almonds<\/p>\n

1 cup brown rice flour or rice flour<\/p>\n

1 teaspoon baking soda<\/p>\n

1 teaspoon baking powder<\/p>\n

1\/4 teaspoon xanthan gum<\/p>\n

1\/2 teaspoon ground cinnamon<\/p>\n

\u00bc teaspoon nutmeg<\/p>\n

\u00bd teaspoon allspice<\/p>\n

1\/4 teaspoon sea salt<\/p>\n

2 large organic or free-range eggs<\/p>\n

1\/3 cup light olive oil<\/p>\n

2 tablespoons brown rice syrup \u00a0or raw agave syrup<\/p>\n

1 1\/3 cups organic light brown sugar, fructose or xylitol<\/p>\n

4 medium very ripe bananas, cut up and mashed into puree<\/p>\n

1 1\/2 teaspoons bourbon vanilla extract<\/p>\n

Simple Coconut Milk Icing:<\/h2>\n

450g icing sugar<\/p>\n

1\/2 cup olive oil \u2018margarine\u2019 (or butter if you don\u2019t mind the dairy)<\/p>\n

2-3 tablespoons coconut milk<\/p>\n

1 1\/2 teaspoons vanilla or coconut extract<\/p>\n

How to make the cupcakes<\/h2>\n

1. Preheat oven to 350 degrees F.<\/p>\n

2. Prepare a cupcake\/muffin pan by lining it with paper inserts.<\/p>\n

3.\u00a0Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Don\u2019t overdo it as the oils in the almond will release as they are pulverised and you don\u2019t want it to get to the sticky stage. Pour the almond meal into a dry mixing bowl.<\/p>\n

4.\u00a0Add in the rice flour, baking soda, baking powder, sea salt and spices and whisk to combine.<\/p>\n

5.\u00a0In a clean mixing bowl beat the eggs; add the oil, syrup, brown sugar, banana puree and vanilla. Beat well.<\/p>\n

6.\u00a0Add the dry ingredients into the wet, and beat for two minutes.<\/p>\n

7.\u00a0Spoon the batter into the prepared cupcake pan and bake in a preheated oven for 15 to 20 minutes until done. Check the centre for doneness with a wooden tooth pick. The cupcake should appear slightly golden brown at the edge, yet still be moist inside.<\/p>\n

8.\u00a0Cool cupcakes completely on a wire rack before frosting.<\/p>\n

9. To frost, sift the sugar into a mixing bowl and add the butter with 2 tablespoons of the coconut milk.<\/p>\n

10. Start beating and continue to beat to incorporate the butter and coconut milk. Add more coconut milk a teaspoon at a time, until you achieve the consistency you like. Crank up the mixer and beat the heck out of it until the frosting is smooth and glossy. Frost each cake and allow icing to\u00a0 settle a little by chilling before serving.<\/p>\n

Click here to find cooking and baking classes<\/a> for kids, teens and adults in Gauteng.<\/p>\n

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