Description
RECOMMENDED EQUIPMENT
- cupcake tin
- baking paper
- large bowl
- medium bowl
- hand mixer
Ingredients
Units Scale
CUPCAKES
- 3 ripe bananas
- 50 milliliters coconut oil
- 80 grams agave syrup
- 1 egg
- 1 tsp vanilla extract
- 180 grams all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 160 grams frozen blueberries
- 230 grams cream cheese
- 250 grams yogurt
- 50 milliliters agave syrup
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup cupcake tin with baking paper and set aside.
- In a large bowl, mash the bananas with a fork to a mash. Mix in the coconut oil, agave syrup, egg and vanilla.
- Now add the flour, baking soda, baking powder and salt to the bowl and mix everything together until a creamy dough forms, do not overmix. Fold in the blueberries but set aside about 1 tablespoon of them for later.
- Fill the cupcake tins about 2/3 full. Now bake for 16 minutes. I bake them in two batches of 6 so that the cupcakes have more room to rise.
- Meanwhile, prepare the cream cheese frosting. Place the cream cheese, yoghurt, agave syrup, vanilla extract and lemon juice in a mixing bowl and beat with a hand mixer until stiff peaks form and a firm cream has formed,
- Take the cupcakes out of the oven and leave to cool on a wire rack. As soon as the cupcakes are at room temperature, the frosting can be spread on top. Warm the remaining blueberries in a small pot or in the microwave until they turn into a sauce. Let it cool and pour the sauce over the cupcakes just before serving.
- Passive Time: 10 min
- Cook Time: 15 min