- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 295
- Fat Content: 14g
- Saturated Fat Content: 3g
- Carbohydrate Content: 40g
- Sugar Content: 28g
- Fiber Content: 1g
- Protein Content: 2g
- Sodium Content: 0.7g
Vegan cupcakes with banana & peanut butter
Ingredients
- self-raising-flour - 240g self-raising flour
- golden-caster-sugar - 140g golden caster sugar
- bicarbonate-of-soda - 1 tsp bicarbonate of soda
- mayonnaise - 240g egg-free mayonnaise
- banana - 2 large or 3 small ripe bananas, mashed
- vanilla-extract - 1 tsp vanilla extract
- chocolate-chip - 25g vegan dark chocolate chip
- margarine - 80g vegan margarine
- icing-sugar - 250g icing sugar
- milk - 25ml vegan milk (we used almond milk)
- peanut-butter - 2 tbsp smooth peanut butter
Instructions
- 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.
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.
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