Vegan cupcakes with banana & peanut butter
Employ some clever tricks to achieve a dairy-free bake. Egg-free mayonnaise, almond milk and margarine are the secrets to these vegan cupcakes
Vegan cupcakes
Makes 12 cupcakes
Easy
Prep:
Cook:
plus cooling
Whip up these plant-based cupcakes in no time. Letting the plant milk curdle slightly gives the sponge a light, fluffy texture, without the need for eggs
Skip to ingredients
- 200ml unsweetened soya milk
- 1 tsp vanilla paste
- 2 tsp cider or white wine vinegar
- 225g self-raising flour
- ½ tsp baking powder
- 200g caster sugar
- 75g unsalted vegan plant butter blockmelted (we used Flora)
For the icing
- 125g unsalted vegan plant butter blocksoftened
- ½ tsp vanilla paste
- 200g icing sugar
Nutrition: Per serving
- kcal327
- fat14g
- saturates8g
- carbs48g
- sugars34g
- fibre1g
- protein2g
- salt0.5g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases. In a jug, whisk the soya milk, vanilla and cider vinegar and set aside for 5 mins until the mixture looks like it is starting to curdle (this will help the cupcakes rise).
step 2
Meanwhile, in a large bowl combine the flour, baking powder, sugar and a pinch of salt.
step 3
Create a well in the centre of the flour mixture and pour in the curdled milk, followed by the melted plant butter. Whisk together to make a fairly smooth batter.
step 4
Divide the batter between the cases and bake for 20 mins until pale golden and a skewer inserted into the middle of a cupcake comes out clean. Leave to cool in the tin for 5 mins before transferring to a cooling rack to cool completely.
step 5
For the icing, beat the plant butter and vanilla paste using an electric whisk until light and fluffy. Add the icing sugar, a third at a time, beating until combined. Spoon the icing on top of the cupcakes and smooth with a butter knife or mini palette knife. Will keep in an airtight container at room temperature for up to three days
