Gluten Free Banana Split Cupcakes

I use bananas in baking. A lot. They are a great egg replacer and add extra moisture to the texture of gluten free cupcakes. If you use overly ripe brownish bananas when baking these, the flavor will be spot on. No need for that gross banana extract with yellow #5 in it (did you know they test the food dyes in extracts on Beagles and Mice?! How dare they!!). Anyways, this cupcake is a bit time consuming since there are 3 components to make, but they are super cute and the perfect birthday cupcakes!!

Makes 2 dozen
CAKE:
3 cups Bob Red Mill All Purpose Flour
2 cups granulated Sugar
2 tsp. Baking Soda
4 tsp. Baking Powder
1 tsp. Xanthan Gum
1 1/2 tsp. Salt
1 cup Canola Oil
1/2 cup Soymylk
1/3 cup Banana Purée
2 TBSP. Apple Cider Vinegar
1/4 cup Pure Vanilla Extract
1 cup warm Water

Pre heat oven to 350°.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, Xanthan gum, and salt.
In a separate medium sized bowl, whisk together oil, soymylk, apple cider vinegar, and banana purée.
Add wet ingredients to dry ingredients and use a hand mixer to combine. It will be very sticky and thick. Then, add 1 cup warm water to batter and use electric hand mixer to combine thoroughly. Once water is added, batter should take on a more normal and smooth consistency. Stop to scrape the edges of your bowl with a spatula, ensuring there are no clumps of dry mix left. Line 2 dozen baking pans with baking cups and portion out batter using an ice cream scoop. Bake for 15-18 minutes, until golden, and a toothpick inserted in the middle of one comes out clean. Let cool before frosting.

FROSTING:
3 1/2- 4 cups Imperial Powdered Sugar
3/4 cups vegan Margarine
1 cup non-hydrogenated Shortening
2 1/2 tbsp Vanilla extract
2 TBSP Banana Puree

In a stand mixer, cream together your margarine and shortening. Stop to scrape the edges and make sure there are no clumps. This may take beating at high speed for atleast 3 minutes. Then, while beating at your slowest speed, add 1/3 of your vanilla, let mix for 30 seconds. Then, add another 1/3 of your vanilla, and beat another 30 seconds, before finally adding the last of the vanilla. Then, add 1 TBSP at a time of banana puree, allowing 30 seconds of beating between each addition. Let beat for one minute, before adding 1/4 of your powdered sugar. Beat at a slow to moderate speed to prevent sugar splashing out of the mixing bowl. Once combined, beat on high for 30 seconds. Repeat this process, slowly adding your powdered sugar 1/4 at a time. Once all ingredients have been thoroughly incorporated, use a frosting bag and tip or spatula to frost cupcakes.

MYLK CHOCOLATE GANACHE:

1 cup vegan Semi-Sweet Chocolate Chips
1/4 cup Soy or Coconut Mylk

In a microwave safe bowl, combine chocolate chips and mylk, and microwave on high for 2 minutes. Remove from microwave, and whisk vigorously until it becomes a creamy ganache. The longer it cools, the thicker it will get, so be sure to use it once its reached the consistency you are looking for. Also, you can make this in a double broiler if you prefer not to use a microwave. In which case, boil a pot of water, and place a heat resistant bowl on top of it. Make sure it fits snug and won't fall into the boiling water. Then, in that bowl, melt your chocolate chips and soymylk together. Be sure to stir continuously to avoid burning.

Use a piping bag with a tiny round tip to perfectly drizzle ganache in a zig zag on top of your frosting, or just dip a fork and splash ganache on cupcakes. Top with vegan sprinkles ( see blog post ), peanuts, and lightly press a sliver of strawberry on top. A banana chip would be a great topping too.