Fruity banana-pineapple spice cupcakes with the lightest, tenderest crumb that are naturally sweetened and topped with a raw yoghurt and honey glaze.
- FOR THE CUPCAKES:
- 2 large bananas , very ripe
- 1/2 fresh pineapple , or 1 cup frozen pineapple
- 1/3 cup coconut oil , melted
- 1 cup + 1 tbsp plain yoghurt , or milk of choice, at room temperature
- 1/2 cup coconut sugar
- 3 eggs , beaten, at room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch Himalayan pink salt
- 2 tsp Ceylon cinnamon
- 1 tsp nutmeg
- 2 cups plain flour , or cake flour
- FOR THE GLAZE:
- 3 tbsp plain yoghurt , at room temperature
- 1 tbsp raw honey
- 1 tsp coconut oil , melted
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TO MAKE THE CUPCAKES:
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Preheat oven to 180°C (350°F), place cupcake liners in muffin pan.
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Place bananas and pineapple in blender or food processor and blitz until crushed (not entirely smooth) takes a few seconds, pour into a large bowl and stir in the melted coconut oil and yoghurt. Now stir in the coconut sugar, eggs, vanilla essence, baking soda, salt, cinnamon and nutmeg.
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Now stir in the coconut sugar, eggs, vanilla essence, baking soda, salt, cinnamon and nutmeg.
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Gently stir in the flour until just combined, don’t over mix. Spoon the batter into the cupcake liners - this is the messy part, but it’s SO worth it!
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Bake in the centre of the oven for 18 - 20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Remove from the oven and allow to cool completely on a wire rack before glazing.
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TO MAKE THE GLAZE:
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In a small bowl, stir the yoghurt, honey and coconut oil together, drizzle over the cooled cupcakes and ENJOY.
The ripeness of the bananas will determine the sweetness of this cake, if you don’t have very ripe bananas, add an extra 1/4 cup of coconut sugar.
