Because I had to carry four of them on my bike — and with regular cupcakes, that’s a pretty risky mission 😉
🥥 Cream (for 4 jars)
thick part from 1 can of coconut milk (mine was 85% coconut extract), chilled overnight lemon jelly powder with agar (mine was already sweetened) a few drops of blue food coloring (optional, I just had it on hand 😉)
Whip the chilled coconut cream (I used a hand mixer) in a tall bowl.
Gradually add the jelly powder and mix until smooth.
Add a few drops of coloring if you’d like, then stir with a spoon.
Spoon the cream into 4 jars and pop them into the fridge.
(I got about 4 tablespoons per jar, but you can make smaller portions or use the cream to decorate the cupcakes.)
🍌 Cupcakes – about 10 pieces
🔹 Oven: top-bottom heat, 200°C / 400°F, 18 min
2 very ripe bananas (the kind everyone keeps ignoring 😉) ½ cup oil 1 cup flour 2 tbsp cocoa powder 1 tsp baking soda the rest of the coconut milk from the can a big handful of blueberries 4 squares of dark chocolate, chopped
Mash the bananas with a fork in a bowl.
Add everything except the blueberries and chocolate.
Mix with a hand mixer until just combined. (No need to bother with separate “wet” and “dry” bowls 😉)
Add the blueberries and chocolate, and gently stir with a spoon.
Divide the batter into muffin cups (I use metal molds lined with paper cases, placed on a rack).
Bake at 200°C for 18 minutes.
Let cool, then place one cupcake in each jar (without the paper liner 😉).
🍫 Topping & Extras
½ tbsp coconut oil 8 squares dark chocolate a handful of blueberries a few chopped walnuts
In a small saucepan over low heat, melt the coconut oil, then add the chocolate.
Stir constantly until melted and smooth, then remove from heat.
I usually don’t wait for it to cool — I just drizzle it right away over the cupcakes (including the ones in jars).
Sprinkle with chopped walnuts and decorate with blueberries (add a few extra to the jars).
Chill both the jars and the loose cupcakes for a few hours — or, honestly, eat the loose ones right away 😋
Enjoy! 💙