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Vegan cupcakes with banana & peanut butter

Vegan cupcakes with banana & peanut butter

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

Employ some clever tricks to achieve a dairy-free bake. Egg-free mayonnaise, almond milk and margarine are the secrets to these vegan cupcakes

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: per cupcake
NutrientUnit
kcal295
fat14g
saturates3g
carbs40g
sugars28g
fibre1g
protein2g
salt0.7g
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Ingredients

  • 240g self-raising flour
  • 140g golden caster sugar
  • 1 tsp bicarbonate of soda
  • 240g egg-free mayonnaise
  • 2 large or 3 small ripe bananas , 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

  • STEP 1

    Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ 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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, May 2014

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A star rating of 4.9 out of 5.24 ratings
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