October 12, 2016

Gluten-Free Banana Split Cupcakes Recipe

Gluten-Free Banana Split Cupcake Recipe

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1.   1/2 cup coconut flour
2.   1 tablespoon arrowroot powder
3.   1/4 teaspoon sea salt
4.   1/2 teaspoon baking soda
5.   4 large eggs
6.   1/2 cup agave nectar
7.   1 tablespoon vanilla extract
8.   1/2 cup finely chopped fresh strawberries
9.   One batch of gluten-free chocolate ganache
10.                One batch of gluten-free whipped cream frosting
11.                Gluten-free chocolate sprinkles
12.                1 banana, cut into 16 slices
13.                8 cherries (fresh or frozen)

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 the cupcakes 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.
5.   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, then cover with chocolate sprinkles. Place 2 banana slices in the whipped cream on each cupcake. Top with a cherry and serve immediately.
6.   Grab your set of Gripables and dive on in!

Here's a link to our website where you can purchase your set of Gripables:

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