Carrot and banana cupcakes with coconut sugar meringue frosting

Votes: 4

How to Make - Carrot Banana Cupcakes with Coconut Sugar Meringue Frosting

Time: 1 hour 5 minutes
Complexity: average
Servings: 12

Nutritional value per serving:

Calories 168, total fat 5 G., saturated fats 1 G., proteins 3 G., carbohydrates 28 G., fiber 1 G., cholesterol 16 mg, sodium 159 mg, sugar 19 G.

These cupcakes with meringue frosting are made with coconut sugar, which is much healthier and tastier than refined sugar. It doesn't have a coconut flavor at all, but rather a subtle, nutty, caramelized note that pairs beautifully with the fruits and spices in these baked goods. Grated carrots and mashed bananas add a unique moistness and a wonderful flavor that's perfectly complemented by cinnamon, ginger, and vanilla. Once the cupcakes are completely cool, frost them with meringue frosting, also whipped with coconut sugar, and sprinkle with cinnamon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Carrot and banana cupcakes

1 cup (130 g) flour
1 teaspoon baking powder
1 tsp ground cinnamon + extra for sprinkling
0.5 tsp ground nutmeg
1/4 teaspoon of baking soda
1/4 teaspoon fine sea salt
1/8 tsp ground ginger
0.5 tbsp. + 1 tbsp. l. (85 g) coconut sugar
1/3 cup (75 g) Greek yogurt, 2% fat
1/4 cup (55 g) vegetable, canola, or grapeseed oil
0.5 tsp vanilla extract
1 large overripe banana, mashed (about 0.5 cups or 150 g)
1 large carrot, grated (about 0.5 cup or 65 g)
1 large egg

Meringue icing

3/4 tbsp. (110 g) coconut sugar
1/8 teaspoon fine sea salt
Whites of 3 large eggs, room temperature

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cupcakes:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12-cup metal muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, baking soda, salt, and ginger.

In another medium bowl, combine the sugar, yogurt, vegetable oil, vanilla extract, banana, carrot, and egg. Pour the liquid ingredients into the dry mixture and stir to form a batter. Fill the cupcake liners about halfway with batter. Bake until a toothpick inserted into the center comes out clean and the tops of the cupcakes spring back when lightly pressed, 15-20 minutes.
Cool in the pan for 3 minutes, then transfer to a wire rack to cool completely (cooling the cupcakes completely in a metal pan will cause them to become firm).
Glaze:

In the heatproof bowl of a stand mixer fitted with the whisk attachment, combine the sugar, salt, and egg whites. Set the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Whisking by hand, heat the mixture until it's slightly thick and pale, hot to the touch; a syrup thermometer inserted into the mixture should read 160°F (71°C) (it's crucial that the icing is thoroughly whipped!). Return the bowl to the stand mixer. Beat the mixture on high speed until very thick, fluffy, and pale, about 5-10 minutes depending on your mixer. The icing is ready when it's very stiff and the bowl is completely cool to the touch.
Top each cooled cupcake with 2 tablespoons of frosting. Lightly sprinkle the tops with ground cinnamon. Cupcakes can be refrigerated in an airtight container for up to 2 days.

Author of the recipe - Shauna Sever is a baker and food writer.

Categories:

recipe / Healthy eating / Low fat content / Healthy heart / Calorie content of prepared meals / Mixer / Desserts / Cupcakes, biscuits / / Carrot dishes / Carrot cakes and muffins / American cuisine

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