Thursday, June 21, 2012
GLUTEN-FREE TROPICAL MONKEY CHOCOLATE CHIP FACE CUPCAKES
1 cup Red Mill Gluten Free All Purpose Flour
2 pureed very ripe bananas
2 (Filipino -smaller yellow) mangos pureed or 1/2 c. apple sauce
1/4 c. Splenda sugar blend
3 tbsp. mini-chocolate chips
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp vanilla (I use Madagascar)
Preheat oven to 350 degrees. Combine flour, salt, baking powder, baking soda in a bowl. Whisk to incorporate.
In a separate bowl, mix the bananas, sugar, and vanilla. Mix on low until incorporated. Alternate adding the dry mixture with the mango(or applesauce). Do not overmix.
Fill 12 cupcake pan 2/3 full then sprinkle chocolate chips on top. Bake at 350 degrees Farenheit for 20-25 minutes. Check for doneness with a toothpick.
97 Calories each OMG!!!