You can top these delicate cupcakes many ways. Use a traditional buttercream frosting flavored with orange, or use your favorite chocolate frosting.
INGREDIENTS | YIELDS 18 cupcakes
- 1½ cups all-purpose flour
- ½ cup whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup olive or vegetable oil
- 1 ripe banana, mashed
- ¾ cup rice milk
- ½ cup gluten-free orange juice
- ¼ cup honey
- 2 teaspoons gluten-free vanilla
- 2 teaspoons grated orange zest
- 1 cup gluten-free powdered sugar
- 2 tablespoons orange juice
Preheat oven to 350ºF. In large bowl, combine flours, baking powder, baking soda, and salt and mix well with wire whisk.
In medium bowl, combine oil, banana, and rice milk and mash together using a potato masher. Stir in ½ cup orange juice, honey, vanilla, and orange zest and mix well.
Add banana mixture all at once to the dry ingredients and mix until combined. Stir 1 minute.
Fill prepared cups ¾ full. Bake 18–23 minutes, or until cupcakes are set and light golden brown. Let cool on wire rack 10 minutes.
In small bowl, combine powdered sugar and 2 tablespoons orange juice and mix well. Drizzle over warm cupcakes. Let cool completely.
Fat: 3.42 grams
Saturated Fat: 0.48 grams
Carbohydrates: 24.13 grams
Sodium: 111.67 mg
Bananas in Baking
Make sure that the bananas you use in baking are very ripe. The skins should be yellow, with no green color at all, and dotted with black. Bananas are a good substitute for eggs in most baking recipes, since they add moisture and a bit of structure to the batter. If you have a lot of ripe bananas on hand, they freeze very well.