Teff Flour Banana Cupcakes with Buttercream Icing by Elise New
Bake these gorgeous Teff Flour Banana Cupcakes with Buttercream Icing by Elise New
½ tsp Judee's Xanthan Gum
2/3 cup Judee's Arrowroot Powder
1 cup Judee's Ivory Teff Flour
1/2 cup unsalted butter softened to room temperature
1/2 cup brown sugar packed
1/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 very ripe bananas (about 3/4 cup, mashed)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup milk
1/2 cup butter, room temperature
2 cups powdered sugar
1 1/2 tsp vanilla extract
2 tbsp water or milk
Beat powdered sugar into butter and vanilla until smooth
Add water, a little at a time if needed to achieve desired consistency
Ice cupcakes using either a butter or icing knife, or piping bag.
Drizzle with goat milk caramel sauce or sprinkle with cinnamon
Preheat oven to 350 degrees F. Line a muffin tin with muffin papers.
In a medium bowl, whisk together teff flour, arrowroot powder, xanthan gum. Baking powder, cinnamon, and salt, and set aside
In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla until incorporated.
Add bananas and mix well. Beat about half of the flour mixture into wet ingredients.
Whisk in the milk. Then add remaining flour mixture. Stop mixing as soon as mixture is combined.
Spoon batter into prepared muffin tin, filling each about 3/4 full
Bake in middle of oven for 12-14 minutes until a toothpick inserted into the center of a cupcakes comes out clean.
Cool cupcakes in pan for 10 minutes, then finish cooling on a wire rack