“I wonder what these would taste like when they’ve cooled down,” my husband Paul said.
“I guess we’ll never know.”
No, I guess we won’t. These delightful gluten-free cupcakes are easy to whip up, and take very little time to bake.
Banana and Cherry Cupcakes
Preheat the oven to 200C (180C fan oven) /400°F/Gas 6
150g raw organic coconut oil (I use Lucy Bee’s) or organic butter, if preferred
150g coconut sugar or caster sugar
3 eggs or egg replacer if vegan
1 teaspoon vanilla extract
150 g Doves Farm Gluten-free white self-raising flour
1/3 cup frozen cherries (and a handful more, to put on the cupcake if desired)
Melt the coconut oil and place in a food processor with the sugar and whiz for a minute. Add in the eggs, vanilla and then the flour and fruit.
When mixed well, divide evenly into 12 cupcake cases.
Bake for 11 minutes. Can be served with or without frosting.
I told you it was easy!
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