Banana Coconut Cupcakes

Ingredients and Weight:

For the Cupcakes: - 1 1/4 cups (150g) all-purpose flour - 1 teaspoon (5g) baking soda - 1/2 teaspoon (2.5g) baking powder - 1/4 teaspoon (1.25g) salt - 1/2 cup (113g) unsalted butter, softened - 3/4 cup (150g) granulated sugar - 1 large egg - 1 teaspoon (5ml) vanilla extract - 1 cup (240ml) buttermilk - 1 cup (240g) mashed ripe banana

For the Coconut Frosting: - 1 cup (120g) unsweetened coconut flakes - 1/2 cup (56g) granulated sugar - 1/4 cup (60ml) heavy cream - 1/4 cup (60g) unsalted butter, softened - 1 teaspoon (5g) vanilla extract

Preparation Time:

• 20 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

For the Cupcakes: 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. 2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. 3. In a separate bowl, cream together the softened butter and sugar until light and fluffy. 4. Beat in the egg one at a time. Add the vanilla extract. 5. Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. 6. Fold in the mashed banana. 7. Fill the prepared muffin cups about 2/3 full. 8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

For the Coconut Frosting: 1. In a blender or food processor, combine the coconut flakes, granulated sugar, and heavy cream. Blend until the coconut flakes are finely ground. 2. Add the softened butter and vanilla extract to the blended mixture. Beat until stiff peaks form.

To assemble: 1. Frost the cooled cupcakes with the coconut frosting. 2. Sprinkle with additional coconut flakes, if desired.

Nutritional Information (per cupcake):

• Calories: 350
• Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 180mg
• Carbohydrates: 45g
• Protein: 4g

Dish Characteristics:

• Moist and flavorful banana cupcakes
• Creamy and sweet coconut frosting
• Perfect for breakfast, dessert, or a snack
• Versatile and can be decorated with various toppings

User Comments:

• "These cupcakes are absolutely delicious! The banana and coconut flavors are perfectly balanced." - Sarah
• "I love how easy these are to make. They're always a hit with my family and friends." - Jessica
• "The coconut frosting is the perfect finishing touch. It adds a touch of tropical sweetness." - David

Special Precautions and Tips:

• To ensure the bananas are ripe enough, mash them with a fork before using.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• If the coconut frosting becomes too thick, add a little more heavy cream.
• Store the cupcakes in an airtight container at room temperature for up to 3 days.