Not that many days ago a Boyfriend’s Day has been celebrated in Poland. I need to admit, I am not good when it comes to dates (even our anniversaries were often slipping out of my mind, uuuups!). Fortunately, this year I remembered about Boyfriend’s Day few days prior it. I knew I would not have enough time to prepare a complicated, beautiful cake. So I came up with an idea to make cupcakes and decorate them like mini cakes 😉 I had some bananas, grounded almonds and buckwheat flour. I’ve added few eggs, spices and the experiment turned into quite cool cupcakes 🙂
Servings: 12
Ingredients:
- 80 g buckwheat flour
- 60 g almond meal, or almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup melted coconut oil
- 3 medium very ripe bananas
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 tsp dried ginger
- optional: 1-2 tbsp honey*
Frosting:
- 1 can coconut cream – 400 ml (place can of coconut cream in the fridge upside down for 24 hours)
- 1/8 tsp cardamom
- 1/4 tsp cinnamon
- 1 tbsp honey
Directions:
- Preheat the oven to 180°C (or 350°F).
- In a bowl combine the buckwheat flour, almond meal, baking powder, cinnamon, cardamom, nutmeg and ginger.
- In a separate bowl, mix the eggs, coconut oil and vanilla extract.
- Add the dry ingredients to the wet and mix to combine.
- Mash the ripe bananas with a fork.
- Add bananas to the batter and mix again.
- Line a cupcake tin with paper liners.
- Spoon the cupcake mixture into each cupcake liner (about 2/3 full).
- Bake for 25 minutes or until toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven and allow to cool completely before frosting.
- Take the coconut cream out of the fridge, flip it over and remove the lid.
- Pour the liquid into a glass jar and store in the fridge (you can use it for a smoothie).
- Gently scoop out the coconut fat, placing it in the bowl.
- Using a mixer, whip the coconut cream with the rest of ingredients until light and fluffy.
- Pipe the frosting onto each cupcake and serve.
- Store in the fridge.
*If you want you can add few tablespoons of honey to the batter. It depends how much sweet you want it to be. Personally, I haven’t added any additional sweetener. I used very ripe bananas so for us cupcakes were sweet enough 😉
