Banana-Toffee Cupcakes

 Recipe
Photo: Oxmoor House
Sticky, sweet, and bursting with bananas, these cupcakes provide the perfect antidote for the after-school munchies.
4

Worthy of a special occasion

Yield:

Serves 18 (serving size: 1 cupcake)

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 1 Hour, 8 Minutes

Nutritional Information

Calories 250
Fat 10.3 g
Satfat 2.6 g
Monofat 5 g
Polyfat 2 g
Protein 2.1 g
Carbohydrate 38 g
Fiber 0.9 g
Cholesterol 29 mg
Iron 0.3 mg
Sodium 167 mg
Calcium 34 mg

Ingredients

Cupcakes:
5.2 ounces white rice flour (about 1 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
2.3 ounces cornstarch (about 1/2 cup)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup granulated sugar
3/4 cup mashed ripe banana (about 2 small bananas)
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup 2% reduced-fat milk
Cooking spray
Frosting:
1/4 cup butter
2 cups powdered sugar
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
Remaining ingredient:
2 tablespoons almond brickle chips (such as Heath)

Preparation

1. Preheat oven to 350°.

2. To prepare cupcakes, weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking powder, and next 4 ingredients (through cinnamon) in a medium bowl; stir with a whisk.

3. Combine granulated sugar, banana, and canola oil in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and 1/2 cup milk alternately to sugar mixture, beginning and ending with flour mixture.

4. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

5. To prepare frosting, heat butter in a small saucepan over medium heat; cook 2 minutes or until browned, stirring constantly. Remove from heat; cool 5 minutes.

6. Place browned butter, powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at low speed until smooth. Spread frosting over cupcakes, and sprinkle with brickle chips.

Note:

Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

July 2014
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