Reader Alex H. sent me this request:
I desperately want to bake my roasted banana cupcakes with cinnamon honey buttercream from the Martha Stewart’s Cupcakes
While this is probably nothing like the original, as the rice flour makes it much richer and denser than Martha’s, it’s also free of butter, sour cream, and white sugar and provides healthy nutrition from the coconut oil and dates. This is the first vegan frosting I’ve made that can actually be piped from a pastry bag, so if that’s your thing, you’re welcome.
Roasted Banana Mochi Cupcakes with Cinnamon Frosting
3 ripe bananas
3 T. (30 g) flaxseed meal
1/2 C. (125 ml) rice or soy milk
1 t. (5 ml) apple cider vinegar
1/2 C. (80 g) white rice flour*
3/4 C. (85 g) GF oat flour
3/4 C. (90 g) sweet sorghum flour
1 t. (2 g) xanthan gum
1 t. (2 g) baking powder
1 t. (2 g) cinnamon
3/4 t. (1 g) kosher or sea salt
1/2 t. (1 g) baking soda
1/2 t. (1 g) powdered ginger
1/2 C. (125 ml) coconut oil
1/2 C. (125 ml) agave syrup
1 t. (5 ml) alcohol-free vanilla
Preheat the oven to 400F (205C). Place the unpeeled bananas on a baking sheet and roast for 15 minutes. The peels will go black. Remove from the oven and allow to cool before peeling.
Place the flaxseed meal in your mixing bowl with 6 T. (90 ml) of filtered water and set aside. Measure out the rice or soy milk in a larger cup or bowl and add the vinegar to curdle it.
Reduce the oven temperature to 325F (162C).
Line two muffin tins with 16-18 cupcake liners. Spray the insides of the liners lightly with cooking spray and set aside.
Sift together the 9 dry ingredients (rice flour through salt) and set aside.
Melt the coconut oil (also called coconut butter) in the microwave on low heat until it’s liquid. Or, you can heat water in a microwave-safe bowl until hot, then set the jar in there until it melts.
With an electric or stand mixer on medium-high speed, blend the oil, agave syrup, soaked flaxseed meal, milk, vanilla, and roasted bananas until smooth. Add flour mixture in two batches.
Divide batter evenly among lined cups, filling each three-quarters full. Use a scoop or spoon to give them a nice shape, as they will not rise very much. Smooth the tops. If you fill them very full, you’ll get 14-16 cupcakes. Half-full, I got 18.
Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 18-20 minutes. They will crack a little on top and feel very firm. Transfer tins to wire racks, removing the cupcakes as soon as you can to cool completely before frosting.
3 oz. (90 g) dates (about 4)
1/2 C. (70 g) soymilk powder
1/2 C. (125 ml) coconut oil, melted
1 T. (5 g) coconut flour
1 T. (15 ml) vanilla
1 T. (15 ml) honey
1 t. (2 g) cinnamon
Soak the dates (after removing the pits) in about 1 1/2 C. (375 ml) hot filtered water for at least 30 minutes. (I did this before starting the cupcakes.)
Put half the oil, vanilla, honey, and cinnamon in the blender, and blend until smooth. Add the soaked dates using a fork or tongs (without squeezing them); they should be well-soaked. Blend until very smooth. Leaving the blender on high, pour the rest of the coconut oil in slowly, creating a creamy emulsion. When all the oil is incorporated, scrape all the frosting out into a bowl with a lid and refrigerate until firm. When you are ready to frost the cupcakes, you will need to let it soften at room temperature for a while.
Use a spatula or pastry bag to frost your cooled cupcakes. Garnish with two slices of fresh banana right before serving. If you are going to pipe it, put it straight into the pastry bag from the blender, then chill until the right consistency.
*Notes: I used 2 T. of grapeseed flour and 6 T. of white rice flour to make my first 1/2 C. of flour. You can use another type of non-dairy milk in the cupcakes, or use buttermilk if you can have dairy. If you’re allergic to soy, you can use rice milk powder in the frosting.