Shredded Coconut

Coconut Banana Cupcakes with French Buttercream Icing

Coconut Banana Cupcakes with French Buttercream Icing

photo by recipe author

 

Servings: 16
Preparation Time:  1 hour 30 minutes

Coconut Banana Cupcakes:

• 1/4 cup grass-fed butter
• 1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 1/4 cup organic cane sugar
• 1/4 cup organic honey
• 3 organic, farm-fresh eggs
• 4 tablespoons organic sour cream
• 1 teaspoon organic vanilla extract
• 5 large very ripe organic bananas
• 1/2 cup organic coconut flour
• 1 1/2 cups organic whole wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan pink salt

French Buttercream Frosting:

• 1/3 cup organic cane sugar
• 1/4 cup water
• 5 egg yolks, from farm-fresh eggs
• 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

Coconut Banana Cupcakes:

Preheat oven to 350 °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 °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 in butter and coconut oil to frosting one tablespoon at a time. Once all the butter and coconut oil is 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!