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.|
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)
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