Banana Coconut Cupcakes with Vanilla SMBC

 Yummy! I had 2 very ripe bananas on the counter and coconut it the cupboard.  Need I say more?

 There were also a few sliced almonds and a smidgin' of Green& Blacks Organic Baking cocoa hanging around too. 

Okay...So I suppose one more photo, and then the recipe!

 Preheat oven to 350

Prepare muffin tins with cupcake liners or butter and flour

1 1/3 C. Pastry Flour

1 1/4 tsp. baking soda

1/2   tsp. baking powder

1/2   tsp. salt

2/3 C. unsweetend coconut

1 egg

1 C. unrefined cane juice (sugar)

2 tsp. vanilla

2 very ripe bananas, mashed

1/4 C. apple juice

1/4 C. half&half (organic)

1/2 C. (one stick) butter

In a medium sized bowl, cream butter and sugar.  When mixed, add egg.  Whip until light and fluffy.  In a small bowl mash bananas and vanilla together with a fork.  Add to the creamed egg and sugar mixture. Now add remaining wet ingrediets, the half&half and the apple juice.

In a seperate medium sized bowl, sift in all dry ingredients.  Add cocounut last.  Mix wet ingredients into dry.  The batter should be thicker than pancake batter but much thinner than oatmeal.

Spoon cupcake batter into liners.  There should be about half to 1/4 of the liner showing.

Bake for 20-25 minutes or until golden.

Vanilla Swiss Buttercream

2 egg whites

1/2 C.+ 2 Tbl Butter (cold)

1/2 C. Sugar

1 1/2 tsp. Vanilla

On double boiler, stir egg whites and sugar until you can no longer feel sugar granules between your fingers.  Remove from heat.  Whip egg whites and sugar until it reaches the consistency of thick, glassy, soup.  Sugar soup.  Cube cold butter, and add little by little.  The buttercream should come together after awhile.  Don't fret! Just keep whipping.  When the frosting is complete add the vanilla.

Put in Piping bag and frost as desired.

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