Beth's Banana Coconut Cupcake Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade Banana Cupcake Recipe a perfect dessert idea for any springtime event.
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PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press http://bit.ly/EWBGarlicPressYT
Citrus Zester http://bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT
Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
John Boos Cutting Boards http://bit.ly/EWBBoardYT
KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups http://bit.ly/EWBPyrexYT
All Clad Waffle Iron http://bit.ly/EWBWaffleYT
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Simply Baked Cupcake Cups http://bit.ly/SimplyCups
Simply Baked Flags http://bit.ly/SimplyFlags
Simply Baked Wooden Spoons http://bit.ly/SimplySpoons
*To receive 15% discount use the coupon code BETH at checkout. Discount good until May 7th, 2016
GLUTEN FREE FLOURS
King Arthur Gluten-Free Flour http://amzn.to/1WMKtl8
Bob’s Red Mill Baking Flour http://amzn.to/1Qu4Hse
GLUTEN FREE BAKING POWDER
Rumford Baking Powder http://amzn.to/1NHhQP4
CAKE STANDS
http://bit.ly/CakeSTandsCP
PIPING TIP
Wilton 2D Tip Comes in this Set http://amzn.to/1rr7Q8l
BANANA COCONUT CUPCAKES WITH CREAM CHEESE FROSTING (TRADITIONAL VERSION)
Makes 12
INGREDIENTS:
2 ripe bananas
2 eggs
¾ cup (150 g) sugar
¾ cup (180 ml) Canola oil
½ cup (120 ml) water
1 tsp (5 ml) vanilla
1 ¼ cup (150 g) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
FROSTING:
16 oz (460 g)cream cheese
½ cup (50 g) powdered sugar
1/3 cup (80 ml) milk
1 tsp (5 ml) vanilla extract
GARNISH:
½ cup (120 ml) Sweetened Coconut Flakes
METHOD:
Preheat oven to 400F/(200C)
In a large bowl mash two very rip bananas into a paste. Add eggs, sugar, oil, water, vanilla. Whisk until combined.
In a small bowl combine flour, baking powder, and salt. Whisk until combined.
Slowly add the dry ingredients to the wet ingredients until combined.
With an ice cream scoop, scoop 1 scoop of batter into each baking cup.
If using the Simply Baking Cups bake for 25-27 mins until golden brown and baked through. If baking in regular muffin papers bake for 20mins-22 mins until golden brown and baked through.
Allow to cool completely.
Combine the cream cheese, sugar and vanilla in the bowl of an electric mixer and beat until smooth. Add milk and beat until combined.
Transfer frosting to a pastry bag fitted with a star tip. (I really like the Wilton 2D tip for these)
Pipe a mound of frosting and dust with the coconut.
THE VEGAN VERSION COURTESY OF HOT FOR FOOD
SUBSCRIBE TO FOR FOR FOOD! http://bit.ly/SubHFH
INGREDIENTS:
1 cup (120 g) all-purpose flour
¼ cup (30 g) almond meal
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) baking soda
½ tsp (2.5 ml) sea salt
1 cup (240 ml) soy milk
1 tbsp (15 ml) apple cider vinegar
¾ cup (150 g) organic sugar
1/3 cup (80 ml) coconut oil (melted)
1 tsp (5ml) vanilla
2 very ripe bananas, mashed
METHOD:
Pre-Heat oven to 350F (176C)
Combine apple cider vinegar and soy milk together and set aside for 10 minutes to curdle.
In another bowl combine flour, almond meal, baking powder, baking soda, and sea salt. Set aside
Whisk sugar, coconut oil, mashed bananas and vanilla extract into the curdled soy milk mixture.
Add wet ingredients to dry ingredients and mix until just combined (don't over mix).
Scoop cupcakes into liners or muffin tip and bake at 350F (176C) for 20 minutes.
Allow to cool and frost with Hot For Foods Buttercream Frosting.
HOT FOR FOOD’S “BUTTERCREAM” FROSTING RECIPE (Just add coconut on top!) http://bit.ly/HFFButterCream
Видео Beth's Banana Coconut Cupcake Recipe | ENTERTAINING WITH BETH канала Entertaining With Beth
SUBSCRIBE to my cooking channel for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press http://bit.ly/EWBGarlicPressYT
Citrus Zester http://bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT
Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
John Boos Cutting Boards http://bit.ly/EWBBoardYT
KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups http://bit.ly/EWBPyrexYT
All Clad Waffle Iron http://bit.ly/EWBWaffleYT
LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo
FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2
FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA
FOLLOW ME ON PINTEREST http://bit.ly/WBefLa
SHOP THIS EPISODE:
Simply Baked Cupcake Cups http://bit.ly/SimplyCups
Simply Baked Flags http://bit.ly/SimplyFlags
Simply Baked Wooden Spoons http://bit.ly/SimplySpoons
*To receive 15% discount use the coupon code BETH at checkout. Discount good until May 7th, 2016
GLUTEN FREE FLOURS
King Arthur Gluten-Free Flour http://amzn.to/1WMKtl8
Bob’s Red Mill Baking Flour http://amzn.to/1Qu4Hse
GLUTEN FREE BAKING POWDER
Rumford Baking Powder http://amzn.to/1NHhQP4
CAKE STANDS
http://bit.ly/CakeSTandsCP
PIPING TIP
Wilton 2D Tip Comes in this Set http://amzn.to/1rr7Q8l
BANANA COCONUT CUPCAKES WITH CREAM CHEESE FROSTING (TRADITIONAL VERSION)
Makes 12
INGREDIENTS:
2 ripe bananas
2 eggs
¾ cup (150 g) sugar
¾ cup (180 ml) Canola oil
½ cup (120 ml) water
1 tsp (5 ml) vanilla
1 ¼ cup (150 g) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
FROSTING:
16 oz (460 g)cream cheese
½ cup (50 g) powdered sugar
1/3 cup (80 ml) milk
1 tsp (5 ml) vanilla extract
GARNISH:
½ cup (120 ml) Sweetened Coconut Flakes
METHOD:
Preheat oven to 400F/(200C)
In a large bowl mash two very rip bananas into a paste. Add eggs, sugar, oil, water, vanilla. Whisk until combined.
In a small bowl combine flour, baking powder, and salt. Whisk until combined.
Slowly add the dry ingredients to the wet ingredients until combined.
With an ice cream scoop, scoop 1 scoop of batter into each baking cup.
If using the Simply Baking Cups bake for 25-27 mins until golden brown and baked through. If baking in regular muffin papers bake for 20mins-22 mins until golden brown and baked through.
Allow to cool completely.
Combine the cream cheese, sugar and vanilla in the bowl of an electric mixer and beat until smooth. Add milk and beat until combined.
Transfer frosting to a pastry bag fitted with a star tip. (I really like the Wilton 2D tip for these)
Pipe a mound of frosting and dust with the coconut.
THE VEGAN VERSION COURTESY OF HOT FOR FOOD
SUBSCRIBE TO FOR FOR FOOD! http://bit.ly/SubHFH
INGREDIENTS:
1 cup (120 g) all-purpose flour
¼ cup (30 g) almond meal
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) baking soda
½ tsp (2.5 ml) sea salt
1 cup (240 ml) soy milk
1 tbsp (15 ml) apple cider vinegar
¾ cup (150 g) organic sugar
1/3 cup (80 ml) coconut oil (melted)
1 tsp (5ml) vanilla
2 very ripe bananas, mashed
METHOD:
Pre-Heat oven to 350F (176C)
Combine apple cider vinegar and soy milk together and set aside for 10 minutes to curdle.
In another bowl combine flour, almond meal, baking powder, baking soda, and sea salt. Set aside
Whisk sugar, coconut oil, mashed bananas and vanilla extract into the curdled soy milk mixture.
Add wet ingredients to dry ingredients and mix until just combined (don't over mix).
Scoop cupcakes into liners or muffin tip and bake at 350F (176C) for 20 minutes.
Allow to cool and frost with Hot For Foods Buttercream Frosting.
HOT FOR FOOD’S “BUTTERCREAM” FROSTING RECIPE (Just add coconut on top!) http://bit.ly/HFFButterCream
Видео Beth's Banana Coconut Cupcake Recipe | ENTERTAINING WITH BETH канала Entertaining With Beth
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