Vegan banana & peanut butter cupcakes
Yummy Must try it..
Ingredients
- 240g self-raising flour
- 140g golden caster sugar
- 1 tsp bicarbonate of soda
- 240g egg-free mayonnaise
- 2 large or 3 small ripe banana , mashed
- 1 tsp vanilla extract
- 25g vegan dark chocolate chip
For the icing
- 80g vegan margarine
- 250g icing sugar
- 25ml vegan milk (we used almond milk)
- 2 tbsp smooth peanut butter
Method
-
Heat oven to 170C/150C fan/gas 31⁄2. Line muffin tins with 16 cases.
In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of
soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and
vanilla extract. Pour the wet ingredients into the dry and mix with a
spoon until just combined (don’t overmix or your cupcakes will be
heavy). Spoon the mixture into the cases and bake for 20 mins.
-
When the cupcakes come out of the oven, sprinkle the chocolate chips
over – they will melt and then harden again, so don’t touch them.
-
For the icing, combine the vegan margarine and icing sugar in an
electric mixer, then add the vegan milk and continue to mix on a slow
speed until completely combined. Turn the mixer up and combine for a
further 3 mins. Finally, stir in the peanut butter. Pipe or simply
spread the icing on top of the cakes. Store in an airtight container and
eat within 2 days.
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