Banana Cupcakes
[Vegan, Gluten-Free]

For the Cupcakes:

1. Line your cupcake pan with cupcake liners.
2. Mix all dry ingredients in one bowl
3. In another bowl, mash bananas with a pastry cutter or fork.
4. Add all the wet ingredients and blend thoroughly but gently, except milk.
5. Preheat the oven to 350°F.
6. Gradually add the wet ingredients into a bowl with wet ingredients while mixing, until well combined.
7. Add the milk gradually while mixing, until you get a smooth fluffy mixture. Not too thick but not too liquidy, so be careful with the milk.
8. When ready, fill your cupcake pan by using a large ice cream scoop.
9. Bake for 15 minutes, or until the toothpick comes out clean.
10. Let it cool down for few minutes and remove from the pan to a cooling rack.
11. When they are cold enough, decorate with buttercream and drizzle with maple syrup.
12. You may sprinkle with roasted crushed almonds if you like.

For the Frosting:

1. Blend the cashews in a blender with lemon juice, vanilla, and coconut water until smooth.
2. Whip the coconut cream until smooth and fluffy.
3. In a double boiler, melt cacao butter with coconut oil and add the whipped coconut cream. Whip well with a whisk and take it off the heat.
4. Transfer everything into a bowl and blend gently together while adding erythritol. Cover with lid or plastic wrap and place into a refrigerator for at least two hours.

For the Caramel

1. Blend all in a blender then transfer into a pot and bring to a boil. Simmer for 5 minutes.
2. Take it off the heat and stir until it thickens.