I’m trying out some more dairy free recipes, thanks to www.muddlingalongmummy.com for the dairy free inspiration! This recipe is adapted from her banana bread. The method is really easy, I found that the taste was spot on but the texture was a bit dense, a bit more experimentation needed. You really can’t tell that they’re dairy free, plus they’re egg free, bonus! The frosting is dairy free too, and the texture is quite different from normal frosting, need to work on getting it a bit stiffer, you can see how glossy it looks in the photos. But still, I’m very pleased with these little cakes and I just love banana bread 🙂
I made a small batch (as I’m the only one in the house at the moment, 12 cakes would be dangerous…..) of 6 cakes, but you can easily double this recipe up to make more and you could just bung it all in the mixer then too.Ingredients, Makes 6 50g Dairy Free Spread 50g Soft brown sugar 125g plain flour ½ tsp baking powder ½ tsp nutmeg ½ tsp cinnamon 200g peeled, mashed bananas (about 2 bananas) Dairy Free Cinnamon Frosting 100g Dairy Free Spread 250g Icing Sugar ¼ tsp cinnamon
Preheat the oven to 180°C for a fan oven. Line 6 holes of a muffin tin with cases.
Cream together the dairy free spread and sugar. Stir in the mashed bananas. Sift in the flour, baking powder and spices and stir til combined and smooth. Spoon into cases and bake for 20 – 25 minutes until slightly golden and firm to the touch.
For the frosting, beat together the spread and icing sugar until smooth, add the cinnamon and beat so it is well incorporated.
Pipe the frosting onto the cupcakes and enjoy!