Want a gluten free cupcake recipe? You’ve found it! These Banana Poppy Seed Cupcakes with Lemon Cream Cheese Icing are eye poppingly divine. Use Healtheries Simple Cake Mix for this recipe.
1kg Simple GF cake mix
30g gluten-free baking powder
15g gluten-free baking soda
½ lemon, zested
50g caster sugar
10g vanilla essence
20g poppy seeds
Cream butter, vanilla and sugar for 5 minutes in an electric mixer until white light and fluffy.
Add grated lemon zest and whole eggs and whisk until thick and pale in colour.
Bring milk to the boil and add the baking soda then add to egg and butter along with the mashed bananas, then fold in all the remaining ingredients until combined.
Pour mixture into well-greased muffin tins (grease the tin with butter paper and coat with caster sugar).
Bake in oven at 165°C for 25 minutes or until a skewer come out clean.
Allow to Cool
125g cream cheese
¼ tsp vanilla
185g icing sugar
¼ lemon, juiced
Beat butter, cream cheese and vanilla for 3 minutes until smooth. Gradually add icing sugar, then juice of lemon.
To finish, ice the cup cakes using a small pallet knife and finish with vanilla sugar.