Vegan banana coconut cupcakes

• Vegan

• Produce

  • 4 Bananas, small ripe
  • 2 Bananas

• Canned Goods

  • 1 1/2 cup Coconut cream
  • 1 1/2 cup Coconut milk, full-fat

• Condiments

  • 100 g Desiccated coconut or 5 tbsp coconut butter
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tsp All-spice
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Dark chocolate
  • 240 g Flour, white
  • 100 g Raw cane sugar, brown
  • 1/2 cup Raw cane sugar, brown
  • 2 pinch Salt

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on lazycatkitchen.com

Description

Directions

• COCONUT FROSTINGIf using coconut milk rather than cream, put 2 tins of full fat coconut milk into the fridge for a minimum of 48 hours. The longer it chills the better so put it into the fridge as soon as you start thinking of making these cupcakes (mine was in the fridge for 10 days). After the time has passed, remove the tins from the fridge very carefully, make sure you do not shake them. Open the tins and scoop out heavy cream that should have risen to the top (see picture below). Leave the watery part for other uses (curries, smoothies etc.). Each tin should yield about 180 ml of cream. Choose coconut milk with no additives (mine is 60% coconut and 40% water) as stabilisers will prevent the cream from separating.Put desiccated coconut (no need to pan-roast) into a food processor. Process until coconut releases its natural oils and you get a fairly smooth coconut butter (similar to any nut butter). From time to time, stop the machine to scrape coconut of the walls with a rubber spatula. Depending on your food processor, it may take anything between 5-15 minutes to make this butter. I have a budget food processor and mine took about 8 minutes with a few breaks so that I don’t kill the motor. 100 g of coconut should give you a bit under ½ cup of butter.In a mixing bowl, fold about 80 ml (3/8 cup or 5 tbsp) coconut butter into 1 and ½ cup coconut cream. Sweeten with maple syrup. Do not use an electric mixer or food processor to do this as coconut will continue to release its oils and the mixture will become very grainy. Fold it gently using a spoon. The frosting will have tiny bits of coconut in it, but I found the overall texture to be smooth enough. Chill the frosting for 1-2 hours before piping.CUPCAKESWarm up the oven to 190° C.In one bowl, combine all dry ingredients. In another bowl combine all wet ingredients.Pour wet ingredients into the dry ones and stir until just combined – do not overmix.Grease standard 12 cupcake tin with a bit of coconut oil. Spoon the cupcake mixture into the tin.Bake for about 27-30 minutes, the exact time depends on the individual oven. Remove from the oven and let them cool down completely.CARAMELWhile cupcakes are in the oven, make the caramel. Put sugar into a dry frying pan and let it dissolve gently on very low heat. Refrain from stirring it.Warm up coconut milk gently – this is not essential, but it will reduce splattering once you add coconut milk into dissolved sugar.Once the sugar melts completely and the sugar turns to an amber colour (careful not to overdo it – caramel burns very quickly), whisk 1/2 cup of coconut milk into the sugar until combined.Warm it up again slowly until bubbles start to appear on the surface, then add the rest of coconut milk and a pinch of salt. Stir the mixture well, let it bubble for a bit and take off the heat. Let it cool before decorating the cupcakes – it will thicken slightly as it cools.ASSEMBLYUsing a bread knife, cut each cupcake horizontally into 3 pieces.Spread caramel on the first layer, then put banana slices on top. Repeat the same for the next layer and cover with the top slice.Pipe coconut frosting on to the top slice and sprinkle the frosting with finely grated chocolate.