In the last few weeks I’ve been presented with some opportunities to feature various products on Baking with Gab. Some I have simply refused because they don’t suit what the blog is about – others are pretty awesome! In the interest of being completely transparent, I’ll always tell you guys when I’ve been given a product. In saying that, however, I’m really excited to share some of the amazing products with readers!
The “baking cups” and flags that I received recently from Amy of Allergy Riders are an example of these amazing products. They’re so simple, but so clever – one of those things where you wonder “Why didn’t I think of this?” I come from a big family, and navigating family reunions/picnics/lunches has so much potential to be hazardous for the unwary allergy sufferer. I don’t have any allergies, but I often bake gluten free/vegan/other specialty delights, and it’d be handy for people to be aware of this.
The cups are brightly coloured and have geometric patterns on them, which appeals to my kooky side. I get the feeling that founder Amy has a good sense of humour too, I love that the labels aren’t simply “vegan” or “nut-free” – they’ve got personality!
I chose to make these banana cupcakes and utilise my new baking cups because these cupcakes also have personality; they’re bold enough to be eaten un-iced, and they back a nice banana-y punch. Banana-based baked good so often have nuts lurking in them – while I love the odd walnut, I don’t think people who suffer from nut allergies do!
- 50g butter
- 1/2 cup sugar
- 2 eggs
- 1 cup plain flour
- 1 teaspoon bicarb
- 1 teaspoon vanilla
- 1 ripe banana
- 1/3 cup sour cream
Preheat your oven 180°C.
Cream butter and sugar together until light and fluffy. Add in your eggs, followed by the flour, bicarb and vanilla. By now the mixture should look a little like mashed banana. Now is the perfect time to actually mash your banana and add it into the mixture. Pop the sour cream in and give it a final, gentle mix to combine all the ingredients, ensuring there are no clumps of banana or sour cream anywhere.
Spoon batter into your patty pans and put them into the oven for 24-26 minutes. The banana makes these cupcakes denser, so they’re a little slower to cook than most cupcakes. To check if your cupcakes are done, press the top of one of them lightly, it should be spongey to touch.
Transfer them to a cooling rack and allow them to lose some of their heat before serving. These little gems are lovely warm, sprinkled with a bit of icing sugar, or really decadent topped with a chocolate buttercream. Their sweet enough on their own, and not too dense, but the chocolate flavour really complements the banana.