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!
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!
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!
Gluten Free Banana Milkshake Cupcakes
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
Credit: thecoeliacsloth.com
Ingredients
- 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
- 110g Trex
- 280g Icing sugar
- 2tbsp Nesquik Banana Milkshake Powder
- 1tsp Milk
- 1tsp Vanilla Extract
- Yellow food colouring (optional)
- Foam Banana Sweets
For the cupcakes
For the buttercream
Directions
- Preheat the oven to 180°c and line a cupcake tin with cupcake cases.
- Beat the Margarine until soft, and then slowly mix in the caster sugar. Cream together until fluffy.
- Slowly beat in your eggs one at a time.
- Add the vanilla, flour, xanthan gum and milkshake powder and mix well.
- Fill the cupcake cases with the batter mix, 3/4 of the way up.
- 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.
- For the buttercream, beat the Trex until soft.
- 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.
- Split the buttercream into two bowls. In one bowl, add in some yellow food colouring. Then, mix the milkshake powder into the yellow buttercream.
- 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.
- Pipe the buttercream onto the cupcakes, and top with a foam banana sweet!
- Gobble up and enjoy!
So there you have it! If you try these, let me know in the comments!
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Thanks for reading,
Georgina x
The Coeliac Sloth 
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