Thursday, January 26, 2017

{Gluten and Dairy Free} Hummingbird Cupcakes with Pineapple Frosting



I took Food Network's hummingbird cupcakes and made them gluten free/dairy free.

For the frosting:
Mix 1/3 cup palm shortening
3 cups powdered sugar
2 tablespoons pineapple juice
1 teaspoon lemon juice

Beat well. If too runny, add more powdered sugar. If too dry, add more pineapple juice. 

It was still warm, so the frosting is oozing down the sides. 

Ingredients
1/4 cup crushed pineapple packed in juice
2 large ripe bananas, mashed
1/2 cup brown rice flour 

1/4 cup potato starch (not flour!)
1/4 c up tapioca starch
1 teaspoon xanthan gum
(NOTE: Instead of the brown rice, potato starch and tapioca starch you can use 1 cup of a gluten free flour mix. Only add the xanthan gum if the mix doesn't contain it.)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup earth's balance butter, at room temperature
1/2 cup sugar
2 large eggs (or two tablespoons mixed with 6 tablespoons water and allowed to gel)
1 teaspoon pure vanilla extract
1/2 cup chopped pecans (optional)

Directions
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.
Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full.
Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting .
Frost the cupcakes with the Pineapple Frosting once cool.


Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/hummingbird-cupcakes-recipe.html?oc=linkback

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