Banished Ancients Banana Pineapple Cupcakes

With Season 18 we pirates have been introduced to the Eternal Guard and the Vaults of the Banished Ancients and with them a treasure trove of new loot to plunder. Taking inspiration from the telltale purple hue that permeates from these new additions to our strange and wonderful world, I have created a cupcake worthy of being part of that treasure we seek. This Banana-Pineapple Cupcake with Rum Buttercream Frosting is sure to satisfy even the unruliest of pirates (looking at you MakWizard), plus, who can argue with that extra chocolate gold coin, just for good measure.

INGREDIENTS

1 cup coconut milk

1 over ripe banana

2.5 cups cake flour

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1 cup sugar

1/2 cup nondairy butter

¼ cup vegetable shortening

2 eggs separated

1/2 cup vanilla coconut yogurt

¼ cup lactose free sour cream

1/2 tsp vanilla extract

¼ cup crushed pineapple

2 tbsp chopped up candied pineapple

Edible purple glitter

Chocolate gold coins (optional)

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INSTRUCTIONS

• Make sure everything is at room temperature.

• Pre-heat oven to 350 F. Add cupcake liners to two cupcake pans of six each.

• In a blender, blend the banana and coconut milk. Set aside.

• In a separate bowl whisk together all the dry ingredients except the sugar. Set aside.

• In a stand mixer bowl cream the butter, vegetable shortening and sugar together.

• Mix in one egg yolk at a time until combined. Add the yogurt, sour cream, coconut milk-banana blend, and vanilla extract then mix until blended. Add dry ingredients a little at a time and mix until just combined. DO NOT OVER MIX.

• With a hand mixer b eat egg whites till stiff peaks form.

• Fold in crushed pineapple and egg whites to the mixture.

• Pour evenly into prepared cupcake tins and bake for 17-23 minutes, or until cake tester comes out clean.

• Remove from oven and let stand for 3 minutes, remove cupcakes from the tins and place on cooling rack to cool completely before frosting with Rum Buttercream Frosting, chopped candied pineapple and gold coin.

  
  

Makes 12 large cupcakes

Rum Buttercream Frosting

2 cups powdered sugar

1 cup nondairy butter

2 tbsp coconut milk

½ tsp vanilla extract

1 ounce rum

1 tsp purple food coloring

With hand mixer, cream the room temperature butter until light in color. Add sugar, vanilla, coconut milk and continue to mix. Once totally combined, add the rum and the food coloring and mix until completely combined.