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Who doesn’t love cupcakes?

August 20, 2012 by Megan Bartholomay-Berreth

I’ve always been the cupcake girl. I’ve made every kind of cupcake under the sun for every occasion from baby showers to weddings to six-year-old’s birthday parties and sometimes even just for funsies. So when I stopped eating gluten I got pretty sad about not being able to eat cupcakes. Sure, I still made them, but I think I lost a little bit of my cupcake love. Slowly, over the last year, I’ve been rebuilding my cupcake repertoire to suit my gluten-free lifestyle. Tonight I made something I like to call Hummingbird Cupcakes. I had a ton of leftover bananas and these are the perfect pre-fall slices of heaven topped with an old school cream cheese frosting favorite.

HUMMINGBIRD CUPCAKES
1 1/4 cups all-purpose gluten-free baking flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 teaspoon pure vanilla extract
1/2 cup sour cream
3/4 teaspoon cinnamon
1/2 cup mashed banana (1 banana)
1/2 cup canned crushed pineapple in its own juice, drained

Heat oven to 350 degrees. Sift flour, baking powder and soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat egg, egg yolk and sugar until thick and light yellow in color (about 2 minutes). Scrape sides of the bowl and continue to mix while adding in oil, vanilla and sour cream. Stir in cinnamon, banana and pineapple until well blended. Fill lined cupcake pan with a little less than 1/3 cup of batter. Bake on the middle rack for about 25 minutes or until center comes out clean when a toothpick is inserted. Move to a wire rack and let cool completely until frosting.

CREAM CHEESE FROSTING
1/2 cup unsalted butter (1 stick)
6 ounces cream cheese
1 teaspoon vanilla
3 cups powdered sugar

In a large bowl, use an electric mixer to beat the butter, cream cheese and vanilla until smooth. Slowly add in the powdered sugar and keep blending until all ingredients are smooth, about 1-2 minutes. Using a pastry bag, pipe on the frosting to the cooled cupcakes and top with a slice of banana for decoration.


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