This moist, dense cupcake will send you to the tropics. Fresh banana in both the cake and the frosting. So sweet you’ll only need one but you’ll want another.
1 1/4 Cups cake flour(sifted)
1/2 Cup bananas(mashed, about 2-3)
1 Cup soy milk(plain+unsweetened)
1 Teaspoon nutmeg
1/2 Teaspoon cinnamon
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
2 Teaspoons vanilla extract
2 Teaspoons banana extract
2 Tablespoons cornstarch
1 Tablespoon agave
3/4 Cup sugar
1/2 Teaspoon salt
1) Using a fork mash the bananas in small bowl. Measure for a half cup and pour into a large bowl. Pour in soy milk and whisk together with the fork. You’ll only need a fork for this recipe.
2) Sift together the flour, baking soda, baking powder, cornstarch, nutmeg, cinnamon and salt in a medium bowl.
3) Sift 1/4 cup of the dry mixture into the banana/soy milk at a time. Make sure to whisk using the fork working hard to get the lumps out. Don’t worry if you don’t.
4)Add vanilla extract, banana extract, agave, and sugar to batter. Whisk until well incorporated.
5) Fill cupcake tins 1/2-3/4 full. This cupcake doesn’t rise too much. Bake in a 350°F oven for about 20 minutes or until a tooth pick comes out clean.
Banana Caramel Frosting
3-4 Tablespoons banana caramel
2 Cups powdered sugar
1/2 Cup vegetable shortening
1 Teaspoon banana extract
1) Whip the vegetable shortening.
2) Whip in the powdered sugar 1/4 cup at a time at medium speed.
3) Whip in banana caramel and extract.
4) Whip for 5-7 minutes at medium-high speed.
1/2 Cup pureed banana
1/2 cup golden brown sugar
1 teaspoon vanilla
1/2 teaspoon ground: cardamon,cinnamon,cloves,nutmeg
In a small-medium sauce pan stir together pureed banana and golden brown sugar over medium heat.
Stir continuously until sugar desolves.
Add extract and ground spices.
Continue to stir until mixture begins to thicken slightly.
Take off heat and cool completely before adding to frosting.
Hot things added to frosting will melt the fat.