oilGluten Free Banana Cupcake (Egg/Milk)
Goglufree All purpose Flour - 300g
Egg- 4 (big) 5 (small)
Banana - 300g
Vegetable Oil or Butter (melted)- 100g
Milk or Plant-base milk-100g
White Sugar - 60g
Salt- 1/2 tsp
Apple Vinegar or Lemon Juice-10g
Walnut - 50g
Topping
Walnut - 30g (Mashed）
Step：
1.Prepare all the ingredients:
2.Mash the bananas and set aside.
3. Crack the eggs into a whisk and beat them at medium speed until foamy.
4. Gradually add the sugar and continue beating until well blended.
5. Slowly pour the milk and oil into the batter while beating together until well blended.
6. Then pour the cake flour into the batter, followed by adding salt and vinegar. Use a whisk and beat the batter from medium speed to high speed until it becomes smooth.
7.Add the mashed bananas and walnuts into the batter, then use a spatula to gently fold until evenly mixed.
8. Prepare the cupcake liners and fill them with the batter up to 80% full. Then sprinkle chopped walnuts on top of the cakes. *Note⚠️ - It is best to use cupcake liners similar to the ones shown in the picture. If you choose to use smooth-surfaced cupcake liners, the cakes may detach and spread out after baking.
9. Arrange the cupcake liners on a baking tray and preheat the oven to 180 degrees Celsius (10 minutes （top and bottom heat).
10. Then adjust the temperature to 180 degrees Celsius and bake for 40 minutes. (Please adjust the baking time according to your oven's specifications.)
11. Place the baked cupcakes on a cooling rack to cool down.
12. Please consume the cupcakes within 2 days. Otherwise, if stored in the refrigerator the next day, they can last for 3-5 days.
Eggless Version
Goglufree All purpose flour- 300g
Banana-300g (Recommended Banana Varieties - Berangan)
Milk or Plant-based milk -280g (recommends for using plant milk: rice milk/almond/walnut milk)
Oil-30g
Sugar - 60g (If you want the cake to be softer, you can choose to use white sugar）
Salt- 1/2 tsp
Apple Vinegar or Lemon Juice - 10g
Walnut - 50g
Topping
Walnut - 30g (Mashed）
Step：
1. First, prepare all of the ingredients.
2. Smash up the bananas for later preparation
3. First, pour the dry ingredients, such as flour, salt, and sugar, into a
bowl and mix them together with a spatula until well combined.
4. First, pour the vinegar and add the plant-based milk and oil.
Mix them using a whisk until well combined, gradually increasing the
speed from medium to high until the batter becomes smooth.
5. Please follow the steps mentioned in No. 7（with the egg version）
Aquafaba Home-made Version （Chic Pea)
Please refer to below You Tube Channel for making of Chic Pea
https://www.youtube.com/watch?v=PjdO5ISl2uA&t=54s
Or purchase ready-made products.
Recommended brand: Cirio Ceci Chic Pea
Ingredients:
Goglufree All purpose Flour - 300g
Chic Pea Juice- 90g
Banana - 300g
Milk or Plant Milk-200g
Sugar - 60g
Salt- 1/2 tsp
Apple Vinegar or Lemon Juice-10g
Oil - 30g
Whipping Chickpea Brine (Aquafaba)
Apple Vinegar - 1/2 tsp
Walnut - 50g
Topping
Walnut - 30g (Mashed）
Step:
- Take out 90g of chickpea brine (aquafaba) and pour it into a mixing bowl.
- Add 1/2 teaspoon of vinegar to the bowl.
- Using a whisk or an electric mixer on medium speed, whip the aquafaba and vinegar mixture.
- Gradually add 60g of sugar while continuing to whip the mixture.
- Whip until the mixture forms stiff peaks.
- The whipped aquafaba is now ready for use.
Please note that aquafaba, which is the liquid from canned chickpeas, can be used as a vegan substitute for egg whites in recipes. It can be whipped to create a similar texture and volume in various dishes like meringues, mousses, and more.
2. Pour the flour into another bowl. Then, add the salt and mix well.
First, pour in the vinegar, followed by the plant-based milk and oil.
Use a whisk or an electric mixer to mix everything together until well
combined.
3. Next, gradually add the whipped aquafaba (vegan egg white substitute) to
the mixture. Use a spatula to gently fold the aquafaba into the batter
in a clockwise direction, ensuring that it is evenly incorporated.
4. Please follow the steps mentioned in No. 7（with the egg version）