Easy vegan recipe for 4 - 8 people, takes only 20 mins; recipe has self-raising flour, golden caster sugar, bicarbonate of soda, mayonnaise, banana, vanilla extract, chocolate chip, margarine, icing sugar, milk and peanut butter.
Vegan cupcakes with banana & peanut butter
Course: Easy vegan
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Milk: 25ml vegan milk (we used almond milk)
- Mayonnaise: 240g egg-free mayonnaise
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Self Raising Flour: 240g self-raising flour
- Golden Caster Sugar: 140g golden caster sugar
- Vanilla Extract: 1 tsp vanilla extract
- Banana: 2 large or 3 small ripe bananas, mashed
- Peanut Butter: 2 tbsp smooth peanut butter
- Icing Sugar: 250g icing sugar
- Chocolate Chip: 25g vegan dark chocolate chip
- Margarine: 80g vegan margarine
Directions
- 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.
