Banana Coffee Cupcakes by Chef Chloe Coscarelli

I am plant-based and loving it so all my recipes will be plant-based, vegan

MAKE-AHEAD TIP: Cupcakes can be made in advance and fro- zen, unfrosted, for up to 1 month. Thaw cupcakes and frost before serving.

subheading: BANANA CUPCAKES:

2 cups all-purpose flour*

1 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda 1 teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground ginger

1 cup mashed bananas (about 2 very ripe bananas)

1 cup canned coconut milk, mixed well before measuring

½ cup canola oil

1 tablespoon white or apple cider vinegar

1 tablespoon pure vanilla extract

1 ½ cups semisweet chocolate chips (dairy-free)

subheading: COFFEE FROSTING:

1 cup nonhydrogenated vegetable shortening

3 cups powdered sugar

1 teaspoon pure vanilla extract

2 tablespoons instant espresso powder dissolved in 2 tablespoons water

note: For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 teaspoon xanthan gum.

Directions at nycvegfoodfest.com

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