Hawaii. I say Hawaii because this cupcake my friends tastes exactly like what I have always imagined the state of Hawaii tasking like. If you were to put together all of their beautiful flowers and fruits and maybe a hula dancer or two into a small, fluffy, cake like structure, this is how it would taste! I have yet to make a cupcake that can rival the complex and delicious flavors combined within this tasty treat. The Banana Lemon Cupcake with Coconut Frosting is a refreshing reminder of somewhere sunny and warm. It has a tropical flavor that can send anyone away on vacation from their dreary cold and damp winter blues! I highly recommend that if you have been feeling the winter blues lately to make this cupcake, sit down next to the fire and drift away to your favorite tropical island retreat! To make this delectable treat follow these simple directions…..

The Banana Lemon Cupcake

Ingredients:

1 Cup cake flour
½ TSP baking powder
1/8 TSP baking Soda
Pinch of salt
¾ Cup granulated sugar
¼ Cup butter melted
2 Egg whites
½ Tsp lemon extract
1/3 Cup buttermilk
¼ Cup fresh lemon juice
1 Cup mashed bananas (appx. 2 bananas)

Directions:

In a small bowl mix together flour, baking powder, baking soda and salt. Set aside. In a small bowl mix together sugar, butter, egg whites, lemon extract and bananas. Alternately mix in buttermilk and flour mixture until mixture becomes smooth. Add lemon juice and mix evenly. Scoop the batter into cupcake pan and fill about ¾ full. Bake in 350 degree oven for approximately 16 to 19 minutes.

Coconut Frosting

Ingredients:

3 Cups confectioners’ sugar
1 Cup unsalted butter at room temp
1 TSP coconut extract
1 Pinch of salt

Directions:

With an electric mixer on low combine the sugar, butter and salt until creamy. Then increase the speed to high and mix in coconut and beat until light, fluffy and smooth.