So while the distinction between cupcakes and muffins is super unclear, two differentiating factors are moistness and frosting. But that’s the thing. While this cupcake is super moist and flavourful, as it was made by the creaming method, it doesn’t have frosting. Of course this can be remedied easily, by slapping on some homemade or store bought frosting, but I just felt that this information could be useful to some of you all out there. Right, so on to the cupcake. Despite being gluten free and eggless, as I said, it is super moist, thanks to the addition of the banana. Another thing to note is that a lot of the chocolate chips sink to the bottom while baking, so one solution to that is to sprinkle a bit of flour on the chocolate chips before stirring them into the batter. So enjoy!
Recipe loosely adapted from: http://www.joyofbaking.com/VanillaCupcakes.html
1-1/3 cup all purpose gluten free flour
1-1/2 teaspoon baking powder
Pinch of salt
1/2 cup butter, at room temperature
2/3 cup granulated sugar
Egg replacer equivalent for 3 eggs
1 teaspoon vanilla extract
1/3 cup milk
2 bananas, mashed
About 1/2 cup chocolate chips (as per taste)
Preheat the oven to 180 degrees C. Line a cupcake pan with liners.
In a medium bowl, sift the gluten free flour, baking powder and salt.
In a separate bowl, using an electric mixer, whip the butter on high speed until light and creamy. Add the granulated sugar and whip until fluffy.
Then, add the vanilla extract and egg replacer, and mix until smooth.
Then, add the mashed bananas, and whip until well integrated (except for a few chunks of banana perhaps). Add in the milk, and mix further, until smooth. Gently stir in the chocolate chips.
Using an ice cream scoop fill the cupcake liners with batter, and bake for 12-15 minutes, or until light brown on the top.
Let it cool (if you can), and enjoy!