Recipe: Caramel Popcorn Cupcakes

Author: Team ND   Date Posted: 26 September 2015 

This one is delicious. Banana cupcakes, with cream cheese icing, topped with caramel and popcorn! Definitely still a sometimes treat, but at least our gluten free friends can enjoy it as well!

Ingredients:
 

Cupcakes
2 ripe bananas, mashed
¼ cup coconut sugar
60g butter
60g coconut oil (could do the whole amount in butter and omit the coconut oil)
½ cup almond meal
½ cup chick pea flour
½ cup tapioca flour
1 tsp vanilla essence
¼ cup milk
1 tsp baking powder
2 tsp apple cider vinegar
2 eggs

Icing
150g cream cheese
2 tbsp coconut sugar
1 tsp vanilla essence

Caramel
¼ cup coconut sugar
30g butter

Method
Cream together butter/oil and sugar until pale, then add eggs one at a time.
Add mashed banana, and flours, and mixed together. Spoon into a muffin tray, and bake at 180 for around 25mins, or until browned. Allow to cool in the pan.

Whisk together cream cheese, sugar and vanilla until smooth, pipe onto cooled cupcakes
In a pot, melt butter and coconut sugar, and cook on a medium heat until it thickens. Allow to cool, then drizzle over cupcakes. Dot cupcakes with a few pieces of popcorn. Enjoy!
Makes 12

Nutritional Information
Calories: 165
Protein: 4g
Carbohydrates: 16g
Sugars: 7g
Nutritional facts calculated using My Fitness pal
Recipe adapted from georgeeats.com