RECIPE: My Gluten Free Banana Milkshake Cupcakes

I don’t know about you, but the world could do with even more delicious cupcakes! My favourite thing at the minute is making banana milkshakes, so I thought I would mix the two together and make a banana milkshake cupcake!

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I decided to make these using milkshake powder, rather than actual bananas, and it worked really well! If you didn’t know, Nesquik milkshake powder is gluten free, and is what I used with these.

I used Trex to make the buttercream white, and I think I will use that instead of margarine in future. I think that with the duo tone frosting, white makes the yellow stand out a bit more!

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To top them off I added some little paper straws, and foam banana sweets. Make sure they are gluten free! I used Morrison’s own brand ones from their shrimp and banana packs.

I think they are lovely, and perfect for summer!

If you want to try these, then the recipe is below, so give it a go!012_8.JPG

Gluten Free Banana Milkshake Cupcakes

  • Servings: 8
  • Difficulty: easy
  • Print

Rich & moist banana flavour cupcakes, topped with a Banana flavour American buttercream and foam banana sweets.


Credit: thecoeliacsloth.com

Ingredients

    For the cupcakes
  • 110g Margarine
  • 110g Caster Sugar
  • 110g Gluten free self raising flour
  • 1tsp Xanthan Gum
  • 2 Medium Free Range Eggs
  • 1tsp Vanilla Extract
  • 4tbsp Nesquik Banana Milkshake Powder
  • For the buttercream
  • 110g Trex
  • 280g Icing sugar
  • 2tbsp Nesquik Banana Milkshake Powder
  • 1tsp Milk
  • 1tsp Vanilla Extract
  • Yellow food colouring (optional)
  • Foam Banana Sweets

Directions

  1. Preheat the oven to 180°c and line a cupcake tin with cupcake cases.
  2. Beat the Margarine until soft, and then slowly mix in the caster sugar. Cream together until fluffy.
  3. Slowly beat in your eggs one at a time.
  4. Add the vanilla, flour, xanthan gum and milkshake powder and mix well.
  5. Fill the cupcake cases with the batter mix, 3/4 of the way up.
  6. Bake for 18-20 minutes. You will know they are done when you press down gently and they bring back up, or a skewer inserted comes out clean. Leave them to cool.
  7. For the buttercream, beat the Trex until soft.
  8. Once the margarine is softened, slowly beat in the vanilla and  icing sugar until you get a thick enough consistency for buttercream swirls. Add in the milk to loosen it up a little.
  9. Split the buttercream into two bowls. In one bowl, add in some yellow food colouring. Then, mix the milkshake powder into the yellow buttercream.
  10. Transfer the buttercream into a dual piping bag with a star nozzle fitted. If you don’t have one, put the two different colours into individual piping bags, and then place them in a piping bag fitted with a star nozzle.
  11. Pipe the buttercream onto the cupcakes, and top with a foam banana sweet!
  12. Gobble up and enjoy!

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So there you have it! If you try these, let me know in the comments!

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Thanks for reading, 

Georgina x 

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