Banana Coconut Cupcakes With Creme Fraiche Frosting And Coconut Caramel Sauce
 
 
Banana coconut cupcakes with creme fraiche frosting and drizzled in coconut caramel sauce.
Author:
Recipe type: Dessert
Serves: 12 cupcakes
Ingredients
  • For the cupcakes:
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick butter (113g), softened
  • ½ cup sugar
  • ¼ cup sour cream
  • 1½ teaspoons vanilla extract
  • 2 large eggs
  • 2 large ripe bananas, peeled, and mashed
  • ½ rounded cup sweetened, shredded coconut
  • 1 fresh banana, sliced, for decoration
  • For the frosting:
  • 250g creme fraiche
  • ¼ cup confectioners’ sugar
  • For the caramel sauce:
  • 50g unsalted butter, cut into cubes
  • ½ cup firmly packed (100g) brown sugar
  • 3 tablespoons honey
  • 150ml coconut milk or coconut cream
  • 1 teaspoon vanilla extract
Instructions
  1. For the cupcakes: Preheat the oven to 350F (180C). Line 1 (12-cup) muffin pan with paper cupcake liners.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until combined. Add the sour cream and the vanilla extract. Slowly beat in the eggs, 1 at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add the bananas and shredded coconut, being careful not to over mix. Using an ice cream scoop, fill each cupcake liner ¾ way full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
  4. For the frosting: Combine creme fraiche and confectioners sugar in the bowl of an electric mixer. Using the whisk attachment, whisk until thick and creamy, being careful not to overmix or it may become grainy. Use immediately.
  5. For the caramel sauce: Stir all ingredients in a pan over low heat to dissolve sugar, then simmer for 5 minutes, until thickened. Cool to room temperature before using on cupcakes, otherwise it will melt the frosting.
  6. Use leftovers for pancakes, pies or ice cream.
  7. Assembly: Pipe a small mound of creme fraiche frosting on top of each cupcake using a plain round tip, or a Ziploc bag. It doesn’t have to be perfect. Using a small spoon or butter knife, insert the tip into the very top of the frosting and turn in a circular motion while pushing down to make an indentation, or pocket, in the frosting (see photo above). Fill this pocket with cooled coconut caramel sauce. Place a piece of sliced banana firmly, but gently, on top of the pocket of sauce to completely cover it. Drizzle a little bit of the sauce on top of the banana. Serve immediately.
Notes
If not serving immediately, I suggest frosting the cupcakes, and making the indentation beforehand. Store in the refrigerator. When it is time to serve, fill the indentation with the sauce and place the banana on top. Once decorated, the cupcakes are best eaten immediately.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2010/06/banana-coconut-cupcakes-with-creme-fraiche-frosting-and-coconut-caramel-sauce/