Dessert

Beth’s Banana Coconut Cupcake Recipe

Beth’s Banana Coconut Cupcake Recipe



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GLUTEN FREE FLOURS
King Arthur Gluten-Free Flour http://amzn.to/1WMKtl8
Bob’s Red Mill Baking Flour http://amzn.to/1Qu4Hse

GLUTEN FREE BAKING POWDER
Rumford Baking Powder http://amzn.to/1NHhQP4

CAKE STANDS
http://bit.ly/CakeSTandsCP

PIPING TIP
Wilton 2D Tip Comes in this Set http://amzn.to/1rr7Q8l

BANANA COCONUT CUPCAKES WITH CREAM CHEESE FROSTING (TRADITIONAL VERSION)
Makes 12

INGREDIENTS:
2 ripe bananas
2 eggs
¾ cup (150 g) sugar
¾ cup (180 ml) Canola oil
½ cup (120 ml) water
1 tsp (5 ml) vanilla
1 ¼ cup (150 g) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt

FROSTING:
16 oz (460 g)cream cheese
½ cup (50 g) powdered sugar
1/3 cup (80 ml) milk
1 tsp (5 ml) vanilla extract

GARNISH:
½ cup (120 ml) Sweetened Coconut Flakes

METHOD:
Preheat oven to 400F/(200C)

In a large bowl mash two very rip bananas into a paste. Add eggs, sugar, oil, water, vanilla. Whisk until combined.

In a small bowl combine flour, baking powder, and salt. Whisk until combined.

Slowly add the dry ingredients to the wet ingredients until combined.

With an ice cream scoop, scoop 1 scoop of batter into each baking cup.

If using the Simply Baking Cups bake for 25-27 mins until golden brown and baked through. If baking in regular muffin papers bake for 20mins-22 mins until golden brown and baked through.

Allow to cool completely.

Combine the cream cheese, sugar and vanilla in the bowl of an electric mixer and beat until smooth. Add milk and beat until combined.

Transfer frosting to a pastry bag fitted with a star tip. (I really like the Wilton 2D tip for these)

Pipe a mound of frosting and dust with the coconut.

THE VEGAN VERSION COURTESY OF HOT FOR FOOD
SUBSCRIBE TO FOR FOR FOOD! http://bit.ly/SubHFH

INGREDIENTS:
1 cup (120 g) all-purpose flour
¼ cup (30 g) almond meal
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) baking soda
½ tsp (2.5 ml) sea salt
1 cup (240 ml) soy milk
1 tbsp (15 ml) apple cider vinegar
¾ cup (150 g) organic sugar
1/3 cup (80 ml) coconut oil (melted)
1 tsp (5ml) vanilla
2 very ripe bananas, mashed

METHOD:
Pre-Heat oven to 350F (176C)

Combine apple cider vinegar and soy milk together and set aside for 10 minutes to curdle.

In another bowl combine flour, almond meal, baking powder, baking soda, and sea salt. Set aside

Whisk sugar, coconut oil, mashed bananas and vanilla extract into the curdled soy milk mixture.

Add wet ingredients to dry ingredients and mix until just combined (don’t over mix).

Scoop cupcakes into liners or muffin tip and bake at 350F (176C) for 20 minutes.

Allow to cool and frost with Hot For Foods Buttercream Frosting.

HOT FOR FOOD’S “BUTTERCREAM” FROSTING RECIPE (Just add coconut on top!) http://bit.ly/HFFButterCream

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