BANANA COFFEE CUPCAKES
SERVES 18 CUPCAKES
FOR THE CUPCAKES
2 cups all-purpose flour*
1 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 cup mashed bananas (about 2 very ripe bananas)
1 cup canned coconut milk, mixed well before measuring
1/2 cup canola oil
1 tbsp. white or apple cider vinegar
1 tbsp. pure vanilla extract
1 1/2 cups semisweet chocolate chips (dairy-free)
FOR THE FROSTING
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 tsp. pure vanilla extract
2 tbsp. instant espresso powder dissolved in 2 tbsp. water
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.
NUTRITIONAL VALUES
Calories: 455 kcal
Fat: 25.5g (9.3g S.Fat)
Carbs: 56.6g
Protein: 1.8g
Sugar: 41.6g
Sodium: 167mg
METHOD
For the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 18 cupcake liners.
Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl. In a separate bowl, combine the bananas, coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the chocolate chips gently.
Fill the cupcake liners about two-thirds of the way with batter. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
For the frosting: Beat the shortening with a handheld or stand mixer until smooth. Mix in the powdered sugar and vanilla extract with the mixer on low speed. As needed, add 1 tablespoon of espresso liquid at a time until the frosting reaches the desired consistency and espresso flavour. You may not need to use the entire amount of espresso liquid. 2 minutes on high, or until light and fluffy.
To assemble the cupcakes: Cover each cupcake with a layer of frosting.
Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl. In a separate bowl, combine the bananas, coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the chocolate chips gently.
Fill the cupcake liners about two-thirds of the way with batter. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
For the frosting: Beat the shortening with a handheld or stand mixer until smooth. Mix in the powdered sugar and vanilla extract with the mixer on low speed. As needed, add 1 tablespoon of espresso liquid at a time until the frosting reaches the desired consistency and espresso flavour. You may not need to use the entire amount of espresso liquid. 2 minutes on high, or until light and fluffy.
To assemble the cupcakes: Cover each cupcake with a layer of frosting.
