Sunday Banana Cupcakes

*Ingredients:
3 Ripe Bananas
2 cups GF King Arthur Flour gluten free multi-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoons salt
1/2 cup (1 stick) unsalted butter
3/4 cups sugar, granulated cane
3 large eggs room temperature cup, separated
1/2 cup sour cream (gluten free)
1 teaspoon pure vanilla extract (gluten free)


Directions:

1. Preheat oven to 400 F, place unpeeled bananas in oven.  15 minutes later take bananas out to cool and set oven to 350 F.
2. In one bowl whisk together gluten free flour, baking soda, baking powder and salt.  Then place this bowl aside.
3. In a mixer cream butter and sugar together.  Add in 3 egg yolks, roasted and peeled bananas.  Add flour in three parts alternating with sour cream and beat in vanilla. 
4. In a separate bowl with a hand mixer whisk the 3 egg white till they have a good peak.
5. Fold egg whites into batter.  Scoop batter into lined cupcake sheets.
6. Cook cupcakes for 30 minutes.

Frosting with Honey and Cinnamon
*Ingredients:

• 2 1/2 cups powdered sugar
• 1 cup unsalted butter, room temperature
• 1 Teaspoon honey
• Pinch of cinnamon

Directions:

1. Mix butter and sugar together in electric mixer.
2. Add in honey and cinnamon.
3. Enjoy frosting!

*Always check ingredients to make sure they are gluten free.  Recipe adjusted for gluten free eating from Martha Stewart's Cupcake book.