Sunday, June 3, 2012
Banana Cupcakes with Lemon Icing
I made these cupcakes for my dad's birthday and they were so light and fresh tasting. Yet another winning recipe from one of our favorite cookbook authors - Chef Chloe Coscarelli. I figured I couldn't go wrong choosing this recipe since she won first place on The Cupcake Wars!
Banana Cupcakes with Lemon Icing (Chloe’s Kitchen CB- Chloe Coscarelli)
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup mashed bananas, from approx. 2 very ripe bananas mashed on a plate
using the back of a fork
1 canned coconut milk, mixed well before measuring
1/2 cup canola oil
2 teaspoons white or apple cider vinegar
1 tablespoon pure vanilla extract
1 cup powdered sugar
3-4 teaspoons lemon juice
1 tablespoon water
1/4-1 teaspoon lemon zest
Cupcakes: Preheat the oven to 350 degrees. Line 2 x 12 cup cupcake pans with 18 cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
Icing: Whisk the powdered sugar, lemon juice, water and zest in a small bowl until smooth.
Spread a thin layer of Lemon Icing over each Banana Cupcake.