Sometimes you can have all the beautiful plans and intentions in the world, but something will happen and put a wrench in the system. Character is how you deal with it, find a solution and the attitude you have. Do you feel sorry for yourself? Or do you stay positive.
My husband was gone for 4 days last week at a Great Banquet. For his return Sunday, I had all these beautiful ideas. I was going to clean the car out, vacuum and shine it up. I was going to fill it up, for our return to trip to Champaign Monday morning. I was going to get the dog food. Do my grocery shopping for my market this week. And I was going to bake him these cupcakes. I was excited. I have never posted a cupcake recipe on here. Zach loves bananas so I thought they would be a perfect little treat when he got home. Really I was just ecstatic to see him because I couldn’t talk to him for 4 days. No text, nothing.
My plans got derailed. I swore I knew the pin code to his debit card. To keep the story short, I didn’t (I did have all the right numbers though). And the atm may have captured and taken it. So most of plans got deferred. Well really just these cupcakes and the grocery shopping.
And he didn’t really care. just seeing each other was enough. But I still had it in my heart to make these (I had told him I was going to), to remain impeccable with my word. And because I thought they would delicious.
And they were delicious.
If I were doing dairy, I would suggest browning some butter to replace the coconut oil. Mmmhmm….
This is the first of many cupcakes to come. For my next one I will do some maple bacon!
Banana Cream Pie Cupcakes
- ½ cup melted coconut oil
- 1 cup coconut sugar
- 1 tsp vanilla
- 1 cup almond flour
- 2/3 cup coconut flour
- 1 ½ tsp baking powder
- 1 banana
- ½ cup coconut milk
- ¼ cup honey
- 1 tbsp tapioca flour
- ¾ cup milk
- 1 egg yolk
- 1 tbsp ghee
- 1/2 cup spectrum shortening
- 1 cup maple
- 1 tsp vanilla
- ¾ banana chips, pulsed
Make it Happen:
Beat the coconut oil, sugar, milk, and vanilla. In a bowl add the almond flour, coconut flour, and baking powder. Slowly add this to the wet ingredients. Mash in the bananas. Divide into muffin tins, fill each well three-quarters of the way full. Bake for 20 minutes until a toothpick comes out clean. Cool completely on a wire rack.
For the cream heat the sugar, tapioca flour and milk until it begins to bubble. Simmer for 2 minutes. Temper in the egg yolk. Remove from the heat. Add the ghee and vanilla. Cool.
For the frosting whip the shortening for a few minutes. Add in the maple (I used less than a cup, probably about half). Beat in the vanilla slowly.
Remove a little well from the cupcakes. Fill with a teaspoon or two of cream. Piping the frosting onto the top. Sprinkle with banana chip crumbs.