Vegan Banana Coconut Cupcakes Recipes

VEGAN CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
• Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

BANANA COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.

VEGAN BANANA COCONUT CUPCAKES

Steps:

• If 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.
• Warm 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.
• While 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.
• Using 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.

VEGAN BANANA CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
• Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
• Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
• Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.

VEGAN BANANA CUPCAKES WITH CINNAMON ERMINE FROSTING

Steps:

• Preheat the oven to 350°F. Prepare a standard sized cupcake/muffin baking tray with paper cupcake liners.
• Sift the flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk to blend thoroughly.
• In a medium sized bowl, whisk together the mashed bananas, plant-based milk, oil, vinegar and vanilla extract.
• Pour the liquid ingredients into the dry, and mix with a spoon just until combined. Do not over mix.
• With a medium scoop or large spoon, fill the paper liners about 2/3 full with the cupcake batter. Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with a few cooked crumbs. Cool the bases in the tray for 5-10 minutes, then gently transfer each cupcake to a cooling rack. Let cupcakes cool completely before frosting or the frosting will melt.
• Whisk the flour and cinnamon together in a small bowl. Pour in the cold milk slowly, whisking constantly. Pour through a fine mesh sieve into a small pot and place over medium-low heat, stirring constantly. Add the brown sugar. Once the mixture thickens and is bubbling, cook another 2 minutes stirring constantly. Do not under-cook or the frosting will taste like flour and will not thicken enough.
• Pour into a bowl and place plastic wrap directly over the surface to prevent a skin from forming. Let cool completely to room temperature.
• In a stand-mixer with whisk attachment, beat the vegan butter on high for 5 minutes, scraping down the sides as necessary. Beat in the vanilla extract. Reduce the speed to medium, and add the cooled flour mixture a spoonful at a time. Once it's all added, beat on high for about 5 minutes or until light, fluffy and silky.
• Pipe the frosting onto completely cooled cupcakes.

VEGAN BANANA CUPCAKES

Steps:

• Preheat your oven to 350 degrees and line your pan with paper liners.
• Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.
• Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold the wet ingredients into the dry, don't over mix or you'll get tough cupcakes. Small lumps are fine.
• Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches.
• Bake 20-22 minutes or until a toothpick comes out clean.