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Gluten free chocolate banana cupcake with vanilla frosting

Author Becky's Mindful Kitchen

Ingredients

  • For Flour Mix
  • 1/2 cup garbanzo bean
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate chips Enjoy Life brand
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup flax
  • 1 banana
  • 3/4 cup organic cane sugar
  • 2 eggs
  • 3 T sour cream
  • 1/2 cup whole milk
  • 1/4 cup buttermilk
  • 3 tsp vanilla
  • For Frosting
  • 3 T tapioca flour
  • 2 T sorghum flour
  • 1 cup whole milk
  • 1 cup butter room temp
  • 1 tsp vanilla
  • 1 cup sugar

Instructions

  • preheat oven to 325
  • In a medium bowl mash banana with vanilla
  • Add sugar, eggs, 3 T sour cream, milk, and buttermilk
  • Mix well
  • In a separate larger bowl combine all dry ingredients
  • Add the wet ingredients to the dry and mix well. ( because there isn't any gluten to worry about you don't need to be paranoid about over mixing)
  • Fill cups only 2/3 full and bake for 20 minutes or until just done. Transfer to a plate or wire rack as soon as possible as gluten free cupcakes can get soggy quickly.
  • For Frosting
  • In a small sauce pan over medium heat stir milk and flours together until they form a paste. Cool in the fridge or over an ice filled bowl
  • Cream together butter, sugar and vanilla until fluffy
  • Combine the paste and butter mix and mix until it forms a creamy light frosting.
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