Gluten-Free Banana Split Cupcakes Recipe

Gluten-Free Banana Split Cupcake Recipe

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Materials:

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)

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 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:

http://www.thepencilgrip.com/p/gripables-comfortable-cutlery-3-pc-cutlery-set-w-blue-white-handles/therapeutic-products-toys?pp=24

Recipe Provided By:

Parenting.com