Banana Cupcakes

Banana Cupcakes

Growing up, my mother constantly made her well-known chocolate potato cake for each of our birthday celebrations. I know, I know: it sounds exceptionally odd, yet truly you never really tasted the potato and it extremely recently guaranteed that the hitter was very clammy, which I most likely never refreshing as a child yet positively do now.


1 3/4 cups (240g) gluten-free flour blend
1/3 cup plus 1 tablespoon (30g) unsweetened dairy free cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup (200g) granulated sugar
1 large ripe banana
1/2 cup coconut oil (or other your oil of choice), and liquid at room temperature
1 cup freshly brewed coffee, cooled to room temperature (use decaf if you would like)
2 teaspoons pure vanilla extract
2 tablespoons apple cider vinegar
1/2 batch Vegan Chocolate Frosting


1.Preheat the stove to 350°F and set up the container, Line a 12-glass biscuit tin with paper liners.

2. Mix the dry fixings: In a medium blending dish, whisk together the without gluten flour, cocoa powder, preparing the soft drink, salt, and sugar.

3. Mix wet fixings: In a different medium blending dish, squash the banana with a fork or potato masher, and include the coconut oil, cooled espresso, vanilla, and apple juice vinegar. Speed until consolidated. (There might be little pieces of banana in the blend, which is flawlessly fine.)

4. Mix the cupcake player: Add the wet fixings into the flour blend and mix completely to join utilizing a wooden spoon or elastic spatula. Bit out the hitter into the cupcake liners, filling each nearly to the best.

5. Bake cupcakes for 18 to 20 minutes, or until the point when cupcakes spring back marginally when squeezed in the middle. Cool for 10 minutes in the container, at that point exchange cupcakes to a wire rack to cool totally.

6. Frost cupcakes: Once cool, ice cupcakes with Chocolate Fudge Frosting.

7. Serve, or store: Cupcakes can be served quickly. Cupcakes can likewise be put away in a sealed shut compartment for up to 5 days if unfrosted, or for 2 days once iced.

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