Print Recipe

Banana Cupcakes with Butternut Snap Cookie Dough Frosting

Servings: 8

Ingredients

Banana Cupcakes

  • 2 eggs separated
  • 1/2 cup Maple Syrup
  • 1/2 cup Banana mashed
  • 1/2 cup Coconut Flour sifted
  • 4 teaspoons baking powder
  • 6 Tablespoons Milk
  • 2 teaspoons Vanilla Extract

Butternut Snap Cookie Dough Frosting

  • 1 cup Almond meal
  • 2 Tablespoons Arrowroot
  • 2/3 cup Desiccated Coconut
  • 1 1/2 Tablespoons Golden Syrup
  • 1/3 cup Maple Syrup
  • 1/2 teaspoon Vanilla Extract
  • 1 1/2 Tablespoons Coconut Oil softened (not melted)
  • 1-3 Tablespoons Milk depends on how thick you want the frosting to be

Instructions

Banana Cupcakes

  • Preheat the oven to 175C/350F
  • Place 8 cupcake liners into a muffin tray and grease.
  • Place the egg whites in the bowl of a kitchen stand with a whisk attachment.
  • Whisk the egg whites on medium until soft peaks form.
  • Add the maple syrup slowly whilst still whisking.
  • Add the mashed banana and vanilla extract.
  • Continue to whisk.
  • Add the egg yolks and whisk until combined.
  • In a separate bowl sift the coconut flour and baking powder.
  • Add the dry ingredients to the wet and whisk on low til combined.
  • Add the milk and whisk on high until combined.
  • Spoon cupcake mixture into the liners, smoothing the top of each cake.
  • Bake in oven for 23-25 minutes, or until cooked through.
  • Remove from oven. Allow to cool in the tray for 10 minutes before removing from the tray.
  • Cool completely before frosting.

Butternut Snap Cookie Dough Frosting

  • Place all the indigents (except the milk) in a blender or kitchen stand bowl (a mixing bowl would work if you have strong arm muscles) and blend/mix/stir until combine.
  • Add the milk, 1Tablespoon at a time until the right consistency is reached.
  • The frosting can be thicker if spreading onto the cupcake; more milk may be required if using a piping bag.
  • Pipe/spread onto the cupcakes.