Gluten Free Cupcake Gems Recipe
1 – 1/4 cup Pamela’s Ultimate Baking and Pancake Mix
1/3 cup water
1/3 cup palm sugar, or Sucanat
1/4 tsp. stevia (green powder)
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1/2 cup mashed banana
Coat one Mini Muffin Pan
with butter or coconut oil, or line with mini cupcake liners. Pre-heat oven to 350.
Mix the dry ingredients in a bowl. Whisk egg with the water and vanilla extract and mix well with the dry ingredients. Add in mashed bananas.
Spoon mixture into prepared trays; filling only 3/4 full as they will rise.
Bake for 15 – 18 minutes.
Now, for the chocolate frosting:
5 oz. dark chocolate (at least 70% cocoa), chopped
1/2 cup whipping cream
2 Tbsp butter
Melt cream and chocolate over a double boiler. When completed melted, add in the butter. Place in fridge to set for about 30 minutes. Spoon mixture into a piping bag and decorate your little cupcakes. Pipe some frosting into your mouth if you must. For a dairy free version, substitute the cream for coconut milk and delete the butter. Please note that the dairy free version will not be as firm.
Have fun baking! and have more fun eating them!
for love of food and friends,
Posts may contain affiliate links. If you purchase a product through an affiliate link your costs will be the same but Kareniscooking will receive a small commission. This helps cover some of the costs for this site. We appreciate your support! Disclaimer
PAID ENDORSEMENT DISCLOSURE: In order to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsements, recommendations, testimonials and/or links to any products or services from this blog. Please note that I only endorse products that are in alignment with Kareniscooking’s health principles and that I believe would be of value to my readers.