PomPom Banana Cupcakes

POMPOM BANANA CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

INGREDIENTS

2 cups (250g) PomPom Paddock Cauliflower Flour

1 tsp baking soda

1 tsp ground cinnamon

3/4 tsp salt

1 ½ cups mashed banana (about 3 large very ripe bananas)

½ cup (115g) unsalted butter, softened to room temperature

½ cup (100g) packed light or dark brown sugar

½ cup (100g) granulated sugar

2 large eggs, at room temperature

1/4 cup (60g) sour cream or plain yogurt, at room temperature

2 tsp pure vanilla extract

½ cup (120ml) buttermilk, at room temperature

½ cup roughly chopped walnuts (optional)

Cinnamon Cream Cheese Frosting

224g full-fat block cream cheese, softened to room temperature

½ cup (115g) unsalted butter, softened to room temperature

3 cups (360g) icing sugar, plus an extra

1/4 cup if needed

1 tsp pure vanilla extract

½ tsp ground cinnamon

1/8 tsp salt

RECIPE BY

Sally's Baking Addiction

@Sallysbakeblog

INSTRUCTIONS

Preheat the oven to 177°C. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe makes about 18 cupcakes.

Make the cupcakes: Whisk the flour, baking soda, cinnamon, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Add the chopped walnuts. Do not overmix. You may need to whisk it all by hand to make sure there are no flour pockets at the bottom of the bowl.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the centre comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the icing sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar.

Frost cooled cupcakes however you’d like. Top with salted caramel and/or a banana chip, if desired. Store leftovers in the refrigerator for up to 5 days.

POMPOM PADDOCK

CAULIFLOWER FLOUR MIX

At PomPom Paddock we unleash your culinary

creativity through simple and super nutritious, plantbased products.

We’re so excited to launch our signature cauliflower

flour – a bespoke blend of gluten and wheat free

produce, freshly picked and perfected to create the

ultimate wholesome, cup for cup flour replacement.

Share the love with your family and friends to

experience guilt-free giddy gratification from your

cupcakes, muffins, pizzas and other delights and use

as an extra serve of vegetables in your children’s

sweet & savoury creations,

They’ll thank you for it … one day!

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