Banana and marathon snickers cup cakes...

So, our friend Jan is gluten intolerant and tomorrow is her birthday. The oat flour came out and my inventive juices started to run, to invent a recipe for cup cakes she would enjoy. I love creating new baking recipes and this one is delish...You have GOT to try these... Makes about 10 cup cakes.

100g or 1/2 cup (caster) fine sugar
100g or 1 stick of butter
100g or 1/2 cup oat flour (or, if you don't have oat flour or you're a Brit, self raising)
1 teaspoon baking powder
1 ripe banana
1 marathon or snickers almond bar, chopped into large chunks - keep some for the tops
2 eggs - separate the yolk from the white and beat the whites until fluffy
1/2 teaspoon vanilla extract

Oven temp 190oC, 375oF Gas mark 5

Here goes:

1: Cream the butter and sugar together until light and fluffy. I used the Kitchen aid as I was feeling particularly lazy.
2. Beat up the egg yolks and add to the butter sugar mix and beat well. I started using the wooden spoon at this stage. I like to 'feel' the mixture; sounds lame I know, but it's just the way I am.
3 Mash up the banana until it's very runny. No lumps required!
4: Add the banana to the mixture and beat well. Add the vanilla extract.
5: Add the baking powder to the flour and sieve all into the creamed mixture. If you're using oat flour, stir it very gently to keep as much air in the mixture as possible. If ordinary flour, mix it in well. Stir in the marathon snickers bar.
6: GENTLY fold in the egg whites until incorporated. Please don't beat it. You need to keep air in the mix.
7. Spoon the mix into 10 cup cake cases in deep muffin tins and bake for around 15 minutes or until springy.

When cold...

1: Mix together 100g or 1/2 cup of icing (confectioners) sugar with a couple of teaspoons of water. Mix to a smooth icing.
2: Smooth onto the tops of the cupcakes and then sprinkle on some chopped Marathon / Snickers bar.

Oh my Gosh, they are so good!