Saturday, 22 September 2007

Banana and coconut cupcakes

Unless you're going to disguise your dairy and gluten-free cakes with chocolate, sweets and icing, four year-olds aren't going to be the easiest audience to please. My nephew turned four yesterday and I wanted to bake him some little cakes to share with his home education group. As his mother is keen for him to avoid too much sugar and fat, the chocolate/sweets/icing option was out. In the end I opted for banana and coconut cupcakes. Most kids love bananas and the coconut milk makes the cakes very moist and incredibly moreish. My nephew ate three cupcakes so I guess they were a hit.

Makes 16 cakes

200g of gluten-free flour
3 bananas, mashed with a fork
2/3 cup of coconut milk
4 eggs, separated
1 teaspoon of baking powder
pinch of salt
160g of unrefined caster sugar
160g of dairy-free margarine
1 teaspoon of vanilla extract

1. Set your oven to 180C.
2. Cream together the margarine and the sugar.
3. Add the flour, baking powder and salt to the mixture.
4. Then add the egg yolks, followed by the coconut milk and vanilla extract.
5. Once this is all mixed together add the mashed banana.
6. Finally, whisk the egg whites together and then fold into the mixture.
7. Pour the mixture into cupcake cases. Each case should be 3/4 full.
8. Bake for twenty minutes.

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