Hello Cupcake.

Gluten-free Banana Cupcakes with Passionfruit Icing

What you’ll need:
1 ½ cups gluten-free self-raising flour
1 tsp gluten-free baking powder
2/3 cup caster sugar
1 cup mashed banana (2 over-ripe bananas)
100g gluten-free margarine, melted
¼ cup milk (you can use dairy-free milk)
1 tsp vanilla extract
Lemon zest, to serve (optional)


Passionfruit icing:
1 ½ cups gluten-free icing sugar, sifted
1 passionfruit

What you’ll need to do:

*Preheat oven to 180 degrees (fan-forced). Line a 12 hole muffin pan with paper cases.

*Sift flour and baking powder into a large bowl. Add caster sugar. Stir to combine. Combine banana, margarine, milk and vanilla in a large jug. Add to flour mixture. Stir until smooth.

*Spoon mixture into cases. Bake for 18 minutes or until golden and a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Make icing: Place icing sugar, passionfruit pulp and one to two teaspoons of hot water in a bowl. Stir until icing is smooth and spreadable. Spread cupcake tops with icing. Top with lemon zest (if using). EAT!! Makes: 12