Dairy and Gluten Free Banana Muffins with Cinnamon Buttercream

These were a big hit in my house, probably because of the frosting! I hardly ever make frosting but it can make a difference: from boring banana muffin to luscious mini banana cake, yummy...

A friend of mine gave me this recipe, probably from a book, the original topping was made with cream cheese and butter.

Ingredients:

• 150g gluten free flour
• 1 tsp baking powder
• pinch of salt
• 150g caster sugar
• 6 tbsps rice milk
• 2 eggs, beaten
• 150g dairy free margarine, melted
• 2 small bananas, mashed

Frosting:

• 125g dairy free margarine, at room temperature
• 225g icing sugar, sifted
• 1/4 tsp cinnamon
• 1 tblsp rice milk
• 12 walnut halves, to decorate

 Method:

Preheat the oven to 200C. Line a 12 hole muffin tin. Sift the flour, baking powder and salt together. Stir in the sugar. Whisk the milk, eggs and  margarine together in a separate bowl. Stir into the flour mixture without beating. Fold in the mashed bananas. Spoon the mixture into the paper cases and bake for 20 minutes until risen and golden. Turn out onto a wire rack and let cool.

To make the buttercream cream the margarine until soft. Gradually beat in the icing sugar and the cinnamon, adding the the milk to form a smooth icing. Put the topping in a pastry bag, fitted with a medium star-shaped tip and, when the cupcakes are cold, pipe the icing on top of each. Decorate with walnut halves.

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