This is my first recipe blog and will aim to make it as simple as possible.
First off I have to thank Andrew Snell Head chef at Greens of Padstow for this recipe. He gave me the freedom of inspiration. He wanted different cakes supplied every week and this made me think a little bit, hence this baby happened. All my favourite flavours, chocolate, banana and nuts, all in one go!!!
The flour mix is Charlie’s All-purpose flour blend and this recipe will call for it. You can use your own blend whichever makes life easy.
The Ingredients for the muffin mix is as follows:
280g x All purpose Gluten Free Flour (Charlie’s recipe to follow)
1 x tsp Xanthum Gum
8 x ripe bananas stewed down with 4 x Tablespoons of sugar and left to cool
1 ¼ tsp x baking soda
½ tsp x salt
327g x light brown sugar
300ml x warm water
112g x unsalted butter
120g x natural yoghurt
2 x eggs
1 x tsp vanilla extract ( you can choose banana extract too)
- Mix all your dry ingredients together with the exception of the sugar in a separate bowl.
- In a mixer with whisk attachment mix sugar and butter, then eggs one at a time.
- Add vanilla, yoghurt and water.
- Add your bowl of dry ingredients and mix till all well combined
- Add bananas
- This point divide into cupcake holders, depending on the size of cupcake you desire this mix will yield 24 small ones or 16 large cupcakes.
- Set oven at 170 Degrees and bake for about 20-40 min depending on size of muffin. The bigger the longer you need to bake.
- Check after this time with a toothpick, if it comes out dry then your cupcake is ready.
Let the cupcakes cool on a wire rack and prepare your frosting.
- 300g x castor sugar
- 140g x softened unsalted butter
- 200g peanut butter (you can choose nutty or plain) You can add more peanut butter depends how much you like it.
- 3 x Tbsp water
Gently mix sugar and butter, add peanut butter and water. If the mixture looks dry add a dash of milk till your happy.
Next pipe onto cooled cupcake and enjoy!!!!!
Gluten Free All Purpose flour recipe
680g x white rice flour
212g x brown rice flour
198 g x Potato Starch
85g x tapioca starch
12 g x milk powder
Mix all together thoroughly and store in an airtight container. This recipe of from America’s Test Kitchen series