Banana Chocolate Cupcakes with Violet Frosting

Banana Chocolate cupcakes

Makes 18 cupcakes

Ingredients:

20 g Quinoa Flour

40 g Millet or Sorghum Flour

40 g Amaranth Flour

20 g Rice Flour

15 g Tapioca Flour

2 tsp GF Baking Powder

80 g Dutch Cocoa Powder

1/4 tsp salt

40 g softened

100 g Muscovado Sugar

2 eggs

3/4 tsp GF Pure Vanilla Extract

½ cup Goat’s Buttermilk

2 very ripe Bananas (and juice from them if using frozen ones, if not, increase buttermilk as needed)

Directions

Preheat oven to 180°C

Line cupcake pan with liners

Mix all dry ingredients and sift together several times.

Mix all wet ingredients and bananas until smooth.

Add the dry ingredients to the wet ingredients and mix until smooth and thoroughly mixed.

Bake at 180°C for 20min. Allow to cool 10 min in pan and then remove and place on wire rack to completely cool before frosting.

I used the same butter cream frosting I always use, with Wilton violet food coloring.