Banana Caramel Cupcakes

Here is where I discovered these gems. Boy, the sweet recipes that I discover and post on here, sure get me dreaming and creating.  They make my "tummy water", as my daughter would say. Today looking at Starbucks and smelling their smells she told me this. I laughed, knowing she meant "mouth water" instead. May these make your tummy water as they did mine.

I would use rice or hemp milk, instead of soy, and omit the almonds.

photo from sugarmamabakeshop.com

Banana Cupcakes:

(Inspired by Annie's Eats) 

• 3/4 c sorghum flour
• 3/4 c tapioca flour
• 1/2 c coconut flour
• 1 c organic fair trade sugar
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1 c plain soy milk (or any kind you want... just unsweetened)
• 3/4-1 c water
• 3 TB oil 
• 1 tsp vanilla
• 1 tsp lemon juice
• 3/4 c smashed bananas (about 2 medium)
• Preheat oven to 375 degrees.
• Whisk together dry ingredients.
• Add in everything else and mix!
• Scoop into cupcake liners.
• Bake for 20 (ish) minutes.
• (They should be slightly brown on top and spring back when touched.)
• Cool on a cooling rack and then store in air tight container. 

Vegan Caramel Sauce:

• 1 stick Earth Balance vegan butter
• 1/2 c plain soy milk
• 1 TB arrowroot starch
• 1 c brown sugar
• Whisk together milk & arrowroot in a small bowl.
• Add all ingredients to a small saucepan. 
• Bring to boil over med-high heat (stirring constantly).
• Once it boils, turn heat down to med-low.
• Boil & stir for 8 minutes until caramel thickens. 
• Let cool for a bit in the pan and then transfer to a sealable container and store in the fridge.

Caramel Buttercream Frosting:

• 1 stick Earth Balance vegan butter
• 1 tsp vanilla
• 3-4 TB plain soy milk 
• 3 1/2 c powdered sugar
• dash of salt
• 1/4 cup caramel sauce 

• Cream butter.
• Add vanilla, 3 TB soy milk, salt.
• Slowly add powedered sugar until fluffy.
• Fold in the caramel sauce.
• Yuuuuum.