Coconut, Banana Cupcakes with French Buttercream Icing
Servings: 16
Preparation Time: 1 hour, 30 minutes
Ingredients:
Coconut Banana Cupcakes:
- 1/4 cup grass-fed butter
- 1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
- 1/4 cup cane sugar
- 1/4 cup honey
- 3 eggs
- 4 tablespoons organic sour cream
- 1 teaspoon organic vanilla extract
- 5 large very ripe organic bananas
- 1/2 cup coconut flour
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan Pink Salt
French Buttercream Frosting:
- 1/3 cup cane sugar
- 1/4 cup water
- 5 egg* yolks – See Note below.
- pinch of Himalayan Pink Salt
- 3/4 cup grass-fed butter, at room temperature
- 1/3 cup Tropical Traditions Gold Label Virgin Coconut Oil, at room temperature
- 1 teaspoon organic vanilla extract
- coconut chips or shredded coconut for garnish
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Coconut Banana Cupcakes:
Preheat oven to 350 degrees F.
Cream butter, coconut oil, sugar, and honey together in a large bowl or stand mixer until light and fluffy. Add eggs, sour cream, and vanilla extract and mix thoroughly. Add bananas and mash with a potato masher until small lumps remain.
In a large bowl, combine coconut flour, whole wheat flour, baking powder, baking soda, and salt. Add wet mixture to dry mixture and stir until just combined.
Spoon into cupcake molds and bake until toothpick inserted into the center comes out clean, about 10–12 minutes.
Remove from oven and allow to cool completely before frosting.
French Buttercream Frosting:
Add sugar and water to a small saucepan and cook over low heat until sugar has dissolved and it reaches 238 degrees F. If you don’t have a candy thermometer, cook until it reaches soft ball stage.
In a stand mixer, combine egg yolks and salt. Beat on medium-low until light yellow and fluffy. Continue to mix while adding the sugar syrup (pour it in a slow stream near the side of the mixer.) Beat on high speed until the mixture is very light colored, fluffy, and has cooled to body temperature.
Mix butter and coconut oil into frosting one tablespoon at a time. Once all the butter and coconut oil are incorporated, add vanilla extract and mix gently. Spoon into a piping bag and frost cupcakes. Garnish with chopped or shredded coconut as desired.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit yours here!
