Banana Split Cupcakes – Vegan and Gluten Free!

Banana Split Cupcakes

Vegan & Gluten Free!

 

A few weeks ago I did a series of desserts inspired by classic ice cream flavors. That theme happened to be quite popular! Even though I thought I’d moved on from that series, I had several of my vegan followers begging me to do one more, just for them. So I knew I needed to whip up a delicious vegan and gluten-free treat…then I decided, why not go with the classic of all classics….Banana Split!

 

You’ll need:

2 cups Bob’s Red Mill Gluten-Free All purpose Flour

1 cup Bob’s Red Mill Almond Flour

1 tsp xanthan gum

3 tsp baking powder

1/2 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1 tbsp vanilla extract

1/2 cup applesauce

1 cup sugar

1 cup pumpkin

1/2 tbsp vinegar

1/2 cup coconut milk

2 cups ripe bananas, mashed

Makes two jumbo muffin tins – 12 big muffins

 

Preheat the oven to 350°F. Prepare two jumbo muffin tins by lightly coating with oil.

 

In a large measuring cup, combine coconut milk and vinegar, then set aside until needed.

 

In a medium bowl, combine the flours, xanthan gum, spices, baking powder, and salt.

 

In a separate bowl, cream together the applesauce, sugar, vanilla, and pumpkin puree. Next, start stirring the flour mixture into the creamed ingredients, alternating with the milk. Space it out so you end with the dry ingredients as the last addition.

banana split cupcakes creamed pumpkin applesauce mixture

 

Fold in the mashed banana and mix thoroughly. Then, pour batter into prepared pans and bake for 30 -35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool completely before frosting.

 

 

 

Vanilla Crème Frosting

1 1/2 cups palm shortening

3 cups powdered sugar

1 tsp vanilla

 

In a large bowl with an electric mixer, whip the shortening until fluffy. Whip in one cup of powdered sugar, Then add in a second cup of powdered sugar and vanilla. To finish, beat in the remaining cup of powdered sugar. If you desire a thinner frosting, just mix in splash of cream.

 

Using a cupcake corer or knife, core out the center of each cupcake. Make the hole about as wide as a quarter and an inch deep. Place your frosting into a piping bag and fill each cored cupcake to the top. Place the cored out centers back on top of the cream-filled holes and gently press the centers back into place. Now continue frosting the top of each cupcake generously.

banana split cupcakes ice cream inspired gluten-free snacks

 

Chocolate Drizzle

 

1 4oz Lily’s Vegan Baking Bar

 

Melt the chocolate in a saucepan or microwave and drizzle the chocolate generously over each cupcake, until all the chocolate has been used. Now just serve and enjoy this new twist on a Banana Split!

vegan gluten free banana split cupcakes

 

Banana Split Cupcakes - Vegan and Gluten Free

Cook Time: 30 minutes

Yield: 12 Jumbo Cupcakes

Ingredients

    Banana Split Cupcakes
  • 2 cups Bob’s Red Mill Gluten-Free All purpose Flour
  • 1 cup Bob’s Red Mill Almond Flour
  • 1 tsp xanthan gum
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 1/2 cup applesauce
  • 1 cup sugar
  • 1 cup pumpkin
  • 1/2 tbsp vinegar
  • 1/2 cup coconut milk
  • 2 cups ripe bananas, mashed
    Vanilla Crème Frosting
  • 1 1/2 cups palm shortening
  • 3 cups powdered sugar
  • 1 tsp vanilla
    Chocolate Drizzle
  • 1 4oz Lily’s Vegan Baking Bar

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350°F. Prepare two jumbo muffin tins by lightly coating with oil.
  2. In a large measuring cup, combine coconut milk and vinegar, then set aside until needed.
  3. In a medium bowl, combine the flours, xanthan gum, spices, baking powder, and salt.
  4. In a separate bowl, cream together the applesauce, sugar, vanilla, and pumpkin puree.
  5. Start stirring the flour mixture into the creamed ingredients, alternating with the milk and ending with the dry ingredients.
  6. Fold in the mashed banana and mix thoroughly.
  7. Pour batter into prepared pans and bake for 30 -35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool completely before frosting.
    For the Frosting:
  1. In a large bowl with an electric mixer, whip the shortening until fluffy.
  2. Whip in one cup of powdered sugar.
  3. Add in a second cup of powdered sugar and vanilla.
  4. To finish, beat in the remaining cup of powdered sugar. If you want a thinner frosting, just mix in splash of cream.
  5. Using a cupcake corer or knife, core out the center of each cupcake. Make the hole about as wide as a quarter and an inch deep.
  6. Place your frosting into a piping bag and fill each cored cupcake to the top.
  7. Place the cored out centers back on top of the cream-filled holes and gently press the centers back into place.
  8. Now continue frosting the top of each cupcake generously.
    For the Drizzle:
  1. Melt the chocolate in a saucepan or microwave and drizzle the chocolate generously over each cupcake, until all the chocolate has been used.
  2. Now just serve and enjoy!
http://delectablydifferentkitchen.com/2016/03/banana-split-cupcakes-vegan-gluten-free/

One thought on “Banana Split Cupcakes – Vegan and Gluten Free!

  1. These cupcakes sound great and being gluten free and vegan would make them great for all of my coworkers to enjoy

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