Chocolate Banana Custard Cupcakes ( Gluten & Lactose Free)
This cupcake recipe is pretty moist and fluffy even it is100% gluten& wheat free which normally is dry and heavy consistence.
And the frosting and topping are also Lactose free and really YUMMY! They are popular when I made these cupcakes for my daughter's birthday which some guests are both Gluten and Lactose allergy.
These good and delicious cupcakes need some more works and time to do but it worth your time!! Try it.
Chocolate Cupcake
50 g lactose free butter
75 g sunflower oil
100 g dark chocolate
2 eggs
165 ml lactose milk ( I used almond milk)
1/2 tsp vanilla extract
30 g cocoa powder
110 g sugar
90 g brown sugar (I used coconut sugar)
120 g gluten free flour
20 g potato starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Banana Custard
250 ml almond milk
2 egg yolks
40 g sugar
10 g gluten free flour
10 g corn starch
1 tbsp banana juice or essence
Raspberry butter cream
100 g fresh raspberry
100 g lactose free butter
280+20 g icing sugar
2 tbsp condensed coconut milk** optional but recommended!
Topping
decorating sugar
dark chocolate
banana
hazelnut (crushed)
fresh raspberry
Directions
1. Preheat the oven to 160 ° C , line 12 paper cup in the cupcake pan
2. Melt the butter and chocolate in microwave, then mix with oil
3. Put flour, baking powder, salt, cocoa powder, eggs, milk and vanilla in the blender then blend them well. Then put the chocolate with the butter melts / oil into the blender blend again to combine.
4. Pour the mixture into the prepared paper about ¾ of the form. Bake 40 minutes or until well cooked,( tooth pick come out clean) remove it and let it cool down.
5. Make the custard banana.
Beat the egg yolks with sugar and both kinds of flour. Bring milk to boil. When it starts to boil up remove from of the heat. Add warm milk to egg mixture and beat to combine, then pour back into the pot. Beat to thicken and well cooked then remove from heat and let it cool down.
6. Raspberry Butter Cream
Blend raspberry with icing sugar 20g until smooth. Beat the butter and icing sugar until soft and fluffy. Add raspberry mixture into butter cream, mix well.
7. Topping: Banana chocolate dipped
Cut bananas into 1 cm thick. Melted dark chocolate in microwave . Dipp banana in chocolate and coating well. Then roll in crushed hazelnut or decorating sugar again. Let it harden / firm.
8. Fill a little bit the custard into the middle of cupcakes (I used wilton no.230 tip.) Frosting with raspberry butter cream ( I used Rose wilton 2D tip). Decorate with banana chocolate dipped and fresh raspberry. DONE and ready to serve!!!
Enjoy!! :))
