Beth’s Banana Coconut Cupcake Recipe | ENTERTAINING WITH BETH


– Hey, guys. Today I’m going to show you a really beautiful cupcake idea for any baby shower or bridal showers you may be hosting this spring. It’s my banana coconut cupcake. I love this recipe because it can be so easily adapted for gluten-free diets and vegan diets. These days, when you’re entertaining, you may have a mix of people
that have different diets and you want to have a cupcake that can suit everybody. Let me show you the traditional way, and then as we go through I’ll show you how to swap things out to make it gluten free or vegan. We are first going to begin
with two very ripe bananas. Now, this is really key
when making these cupcakes because all the banana
flavor is going to be coming from a banana that’s very ripe. So you do want to make sure that it looks nice and brown and mushy. You can mash those up in a big bowl. Then to that you’re going to add two eggs, 3/4 cup of sugar, 3/4 cup of canola oil, or
vegetable oil would also work, half a cup of water, and 1 teaspoon of vanilla. Go ahead and whisk that up
until everything is combined. Then for our dry ingredients
we’re going to add 1-1/4 cups of all-purpose flour, 1 teaspoon of baking powder, and a 1/2 teaspoon of salt. You can whisk that up until
everything’s combined, and then we are slowly going
to add this dry mixture into our wet ingredients,
whisking all the while until we have a nice batter on our hands. Now to make these cupcakes look extra special and festive, we are going to bake these in these beautiful little baking
cups from Simply Baked. Many of you guys have
seen me use these products on this channel before, and I have to say they are so cute. I thought this design was so charming and would pair beautifully with something like a banana cupcake. The nice part is, Simply
Baked is offering a discount for all the Entertaining
with Beth viewers. For two weeks you’ll get 15% off if you use the coupon code Beth. I’ll put all that information
in the description. We’re going to place
112 of these baking cups on a sheet pan. Using an ice cream scoop,
we are going to scoop out one scoop per cup. Then we are going to put
these in a 400-degree oven for about 25 to 27 minutes, which is a bit long for
a traditional cupcake, but these cups are thicker, and they’re also a little deeper, so they do take a little
bit more baking time. Now, if you’re doing this
in just a regular muffin tin with regular cupcake papers, you probably want to take them out at about 20-22 minutes. That would be the difference between baking in the cups or baking
with a regular muffin tin. Now to make this recipe vegan, I had to consult my very
favorite vegan baker here on YouTube, Lauren
Toyota from Hot for Food. If you’re not familiar with her channel that she shares with her boyfriend John, you guys are in for a treat. I encourage you to head on
over there and subscribe. You’re going to find so
many amazing vegan recipes as well as beautiful-looking
vegan desserts. She shared with me a recipe for cupcakes that I altered slightly by
just adding the bananas, that I think you guys will really enjoy. There’s also a recipe
include for how to make a buttercream frosting that will also pair really well with these cupcakes. Be sure to check the description box for all the information. Then to make this gluten free, you want to swap the all-purpose flour for your favorite gluten-free flour. I have two brands that I love that I think work really
well for baked goods. I’ll put that information
in the description. You also want to make sure that you use a gluten-free baking powder. Not all baking powders are gluten free. I know, go figure. But there’s a brand that I love that really readily available
at most supermarkets, and I’ll put that in
the description as well. Now while your cupcakes are cooling, you can make your frosting. It’s a really simple
cream cheese frosting. We are going to take 16 ounces
of softened cream cheese, and add a half cup of powdered sugar. You can beat that up until all that sugar and cream cheese is combined. Then I also like to add 1/3 cup of milk, just to loosen the cream
cheese frosting up a bit so that it has a really
nice creamy texture. You’re also going to add a
teaspoon of vanilla extract, and you can beat that up. That’s all you have to do. The frosting is done. Then you’re going to transfer the frosting into a pastry bag fitted
with your favorite tip. I’m using the Wilton 2D tip, but really, any star decorative tip will do. Then you can go ahead and just pipe little mounds of frosting
on all your cupcakes. The finishing touch is just to add some sweetened coconut flakes on each cupcake. It looks so beautiful and elegant. That combination of banana and coconut is such a winning flavor combination. The way that I like to display this is on a three-tiered cake stand. A lot of times you can
get these cake stands that are in sets and they
come in different sizes. They make for a really
great little cupcake tower. You can do a bottom of
the traditional ones, and then in the middle you
can put maybe the gluten-free, and then top with the vegan. Then Simply Baked also makes these really adorable little flags that you can put in your cupcake to
identify which is which. Then that way your guests can
come to your dessert buffet. They don’t have to ask questions. They know that you’ve thought of them. That way everybody can
enjoy the same dessert and not feel left out. Then to serve, you have two ways to go. You can either take the cupcakes, put them on a plate, and serve
them with a little spoon. What’s fun about that is you don’t have to rip into the paper and it ends up being almost like a little serving
piece in and of itself. Or you can also put them on a plate and serve with a knife and fork, and people can rip open the paper cups and actually eat them like little cakes. But, I don’t know, for some reason it sort of pains me to rip into
these beautiful little cups, so I kind of like the spoon version. I hope you guys give this one a try, and let know what you think. I also hope that you take advantage of the Simply Baked
discount, 15% for two weeks. Go check it out. All right, you guys. I’ll see you next week for another delicious and easy recipe. Until then, bye. ♫- Gimme, gimme, gimme, gimme ♫Gimme that swing ♫Gimme that swing ♫Gimme that swing ♫Gimme, gimme, gimme, gimme ♫Gimme that swing ♫Gimme that swing ♫Gimme that swing ♫My heart is giving you love ♫Try not to need you so much ♫Let yourself do what you do ♫Won’t you be my lover ♫When you say I’ll make you pay ♫Well, you better run for cover (upbeat jazz music)

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