Tag Archives: banana

Hummingbird Cupcakes

I like Katy Perry and all the electric bubblegum pop magic she does. She makes me want to boogie.

Okay, she probably won’t say the word boogie. Maybe something a little more down like…party. Yes, that’s it. She makes me wish every night was Friday night.

I like Ke$ha too. Or as the principal in Glee says…. “K dollar sign HA”. Love.

Fred has basically lumped my song choices into the category of trashy pop. He’s just jealous I get to admit I’m the biggest Top 40 freak, grooving to Britney and Christina. Once, I even made a tee that said I heart Britney and Christina. Trust me, when you grow up having to pick a side, it was a big deal to blatantly say hot damn, I love ’em both.

I’m applying this to cream cheese frosting. You need to pick sides; sweet or sour. But do we really need to argue about this? Can’t we all just get along? I’m in Camp Sweet when it comes to my red velvets (no vanilla buttercream for me!) and then hop over to Camp Sour for carrot cake. Then, I’m definitely in Camp Sweet & Sour for banana cake and hummingbird cake. Are you as dead-set on this as I am?

So, two days ago, I was craving cream cheese frosting. And I needed a cake to go along with it. So I made Hummingbird Cupcakes. Only thing is that I think I should’ve added more pineapple because it’s more like a banana cupcake with pineapple. Hummingbird cake is essentially that but, the ratio was a little off. Bottomline: add more pineapple if you’re wanting more hummingbird than banana.

Hummingbird Cupcakes (adapted from The Hummingbird Bakery Cookbook)

2 cups GF flour blend
1/2 cup GF oat flour
1.5 tsp baking soda
1 cup caster sugar
270g banana, mashed
100g pineapple rings, chopped into small chunks (add more if desired)
3 eggs
300ml vegetable oil
1 tsp vanilla extract

1) Preheat oven to 175°C. Line 18 muffin holes with paper liners.

2) In a bowl, mix the flours and baking soda together.

3) In the bowl of a stand mixer, whisk the eggs and sugar on medium-high until it’s thick and tripled in volume. Slowly add in the oil and vanilla extract, beat until emulsified.

4) Change the whisk attachment to a paddle attachment and beat in the flour in 3 additions. Add in the mashed banana and mix well. Add in the pineapple chunks, mix to combine.

5) Divide the batter between the muffin holes and bake for 20-23 minutes or until a skewer inserted comes out clean. Leave to cool completely before frosting.

Cream Cheese Frosting

250g cream cheese, softened slightly
80g butter, softened slightly
2-3 cups icing sugar, sifted
2 tbsp lemon juice, freshly squeezed

1) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2 cups icing sugar together until creamy. Add in the cream cheese and lemon juice. Beat well. Keep adding in the icing sugar if the frosting is too soft. Frost cupcakes!



Filed under Breakfast, Cupcakes, Frostings, Fruit, Recipes

Vegan Banana Cupcakes with Peanut Butter Frosting [The Elvis]

In the next 24 hours, the following things would’ve happened.

I’d be wearing leggings and a massive over-sized shirt, trying to get as comfy as I can on a plane. I’d have seen Narita Airport and eaten sushi in Japan. I’d have brushed my teeth in a tiny cubicle kazillion of feet in the air. I’d have hopefully finished indulging myself in the mindless drama of Gossip Girl. I’d have eaten vegan Elvis cupcakes. I’d finally get to meet my extended family in the States. New York, here I come!!!

Please understand that what’s fueling my 3-days-straight of 5.5hr sleep nights is pure adrenaline and a healthy dose of sugar. Hopefully this puts me to sleep like a baby tonight on the plane and no crying babies keep me awake. But I’m sure with the amount of excitement running through my veins, even that might be less annoying than it usually is. Am I even making coherent sentences?

Next time I blog I’ll be in an entirely different land, so please excuse me if the posts are few and far between. But I’ll try my best, and be sure there’ll be an update the moment I get my hands-a-typing again! Looks like 3 weeks til my next post, til then, you can head to the archives for a list of all the things to keep your sweet tooth at bay. Big love!

This is also my submission to the wonderful Go Ahead Honey, It’s Gluten Free round up. This month’s theme is Garden Tea Party, and I can’t wait to see what everyone else has come up with!

Vegan Elvis Cupcakes by Sweets by Vicky

2 cups GF flour blend
2 tsp baking soda
3/4 cup golden caster sugar
1/2 cup oil
4 large, ripe bananas
1 tbsp honey
1/3 cup soy/coconut milk
1 tsp vanilla
1 cup dark chocolate chips

1) Line a 12-capacity muffin tin with cupcakes liners. Preheat oven to 175°C.

2) In medium bowl, mash the bananas and mix in the honey, vanilla and milk.

3) In a large bowl, mix the flour, baking soda and sugar together. Make a well in the centre and add in the oil and banana mix. Mix well, mixture shouldn’t be too runny but not stiff either. If it’s stiff, add in 1-2 tbsp of soy/coconut milk.

4) Pour batter into prepared tins. Sprinkle the chocolate chips on the top. Bake for 20-25 minutes, or until a skewer inserted comes out clean.

Peanut Butter Frosting

1 cup creamy smooth peanut butter
2/3-1 cup unrefined icing sugar, sifted
1/2 cup dairy-free tablespread

1) In a bowl of a standmixer fitted with a paddle attachment, beat all the ingredients together until smooth. If it’s very stiff, add 2 tsp of water or milk and beat. Add more if needed.


Filed under Chocolate, Frostings, Fruit, Recipes