Egg Free Banana Passion Fruit Cupcakes

Egg-Free Banana Passion Fruit Cupcakes are a delightful and flavorful dessert that caters to those with egg allergies or dietary restrictions. This recipe combines the natural sweetness of ripe bananas with the tangy and tropical flavor of passion fruit, creating a unique and delicious treat that will satisfy any sweet tooth.

The cupcakes are made without eggs, making them suitable for individuals who follow an egg-free diet or have egg allergies. Instead, mashed bananas are used as a substitute for eggs, which not only adds moisture and richness but also enhances the flavor profile of the cupcakes. The result is a batch of irresistible Egg-Free Banana Passion Fruit Cupcakes that are not only visually appealing but also bursting with flavor. These cupcakes are perfect for special occasions, birthdays, or simply as a delightful treat to enjoy any time. With their egg-free nature and tropical twist, they are sure to impress and satisfy both egg-free individuals and dessert lovers alike.

INGREDIENTS:

FOR THE ICING

• 350g icing sugar
• 50g softened butter
• 3 passion fruits

FOR THE CAKE

• 140g caster sugar
• 2 tsp baking powder
• 40g softened butter
• 120ml milk
• 120g plain flour
• 2 tsp vanilla extract
• 1 mashed banana

INSTRUCTIONS:

1. Put the dry ingredients into a mixing bowl – flour, sugar, baking powder, and butter (treat butter as ‘dry’ for our purposes). Mix until you have an even sandy consistency.
2. Measure out the milk and vanilla in a jug and whisk well. Drizzle into the flour whilst mixing, until you have a smooth batter/mixture. Add the mashed banana and mix for a couple more seconds, then stop the mixer and clean down the blade.
3. Spoon evenly into 12 cupcake cases and bake at 170°C for 20 minutes until they bounce back to the touch.
4. Cool on a wire rack, and in the meantime, make the icing by mixing the icing sugar, butter, and cream cheese together for several minutes until very light and fluffy.
5. Scoop out the seeds from two of the passion fruits and add to your icing. Mix this through with a spoon until fairly even. Avoid using the mixer for this stage as you’ll crush the passion fruit seeds.
6. Pipe the icing on top of the cakes using a reusable piping bag and large star nozzle and place a few seeds from the final passion fruit on top of each of the cakes, and serve. All your egg-free friends will fall over themselves to munch your cakes!

NOTES:

• Remember to store any leftover cupcakes in an airtight container to maintain their freshness. These cupcakes can be enjoyed for a few days after baking, making them a great make-ahead option for special occasions or as a sweet treat throughout the week.
• Whether enjoyed on their own or with creative toppings, Egg-Free Banana Passion Fruit Cupcakes are a delicious and allergy-friendly dessert that will satisfy your cravings for something sweet and tropical.
• While these cupcakes are egg-free, they still contain other common allergens like dairy and wheat (in the form of butter and flour, respectively). If serving to individuals with additional dietary restrictions or allergies, be mindful of their specific needs and consider suitable substitutions or alternatives.