Directions

1. Pre-heat oven to 350° F and line a cupcake pan with muffin liners. Because we used extra tall liners, we came out with 8 cupcakes, but if you use regular sized liners, you will likely have 10 cupcakes.
2. Sift banana flour, cocoa powder, baking powder & baking soda together into a medium bowl. Set aside.
3. In a measuring cup or mixing bowl, stir together flax egg, light coconut milk, red food coloring, apple cider vinegar, vanilla, and stevia until smooth. Set aside.
4. In the bowl of a stand-up mixer fitted with a whisk attachment or in a medium glass or metal bowl with an electric hand whisk, beat the aquafaba on high until stiff peaks are formed. This can take up to 6 minutes.
5. Transfer aquafaba to a different bowl, cover with plastic wrap, and set in fridge until needed.
6. Rinse out bowl of stand-up mixer. To that, add solid Buttery Coconut Oil, erythritol, salt and beat using the paddle attachment on medium-high until fluffy, which takes about 2 minutes.
7. Scrape down sides with a spatula and return speed to low. Slowly add in 1/3 of the dry mixture and beat until all mixed in. Then, add in 1/3 of the wet mixture and beat on low until mixed in.
8. Repeat step 7, scraping down the sides as needed, until all of the dry & wet ingredients are mixed in and the batter is smooth.
9. Take out aquafaba from fridge. If is deflated at all, whisk it with a hand whisk until it props back up.
10. Remove bowl from stand-up mixer and vigorously stir in 1/2 of the aquafaba to lighten the batter up. Then gently fold in the second half of aquafaba – remaining white specks are a good sign that you did’t overwork it.
11. Divide batter among prepped tins, filling each one 4/5 of the way full. Place in pre-heated oven to bake for 18 minutes.
12. After 18 minutes, check the cupcakes. The edges should be set, the center should be clean, and a toothpick inserted into the middle should come out with a small amount of batter on it. If your cupcake meets this criteria, remove them from the oven.
13. If the center is still too wet, place back in for 3 minutes then check them again. Repeat until complete; bake time will differ height and width of your cakes.
14. Allow cupcakes to rest in tins for 15 minutes, then transfer them to a cooling rack to cool the rest of the way; 45 minutes to an hour.
15. While cupcakes cool, use a paddle attachment to beat together coconut cream, coconut butter, lemon juice, nutritional yeast, vanilla, and a small pinch of salt until a paste is formed.
16. To that, slowly mix in powdered sweetener until frosting is smooth, scraping down sides as needed. Transfer to a small bowl and cover with plastic wrap until ready to use.
17. When cupcakes are cool, generously frost each one with as much frosting as your heart desires. Best enjoyed day of, however, they’ll last for up to 3 days covered at room temperature.