Banana Poppy Seed Cupcakes

These beautiful lemon cream cheese iced cupcakes are gluten-free and perfect for coeliacs. A healthy, non-bloat cupcake recipe ideal for the gluten-free person in your life for SPCA Cupcake Day coming up on 24th August.

Ingredients

1000g Healtheries Simple cake mix

32g gluten-free baking powder

15g gluten-free baking soda

265g milk

3 bananas

½ lemon zested

395g butter

50g caster sugar

8 eggs

10g vanilla essence

100g walnuts

20g poppy seeds

Method

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

Icing Ingredients

125g cream cheese

50g butter

¼ tsp vanilla

185g icing sugar

¼ lemon juiced

Icing Method

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.