Vegan peanut butter and banana cupcakes | Recipes

Ingredients

For the cakes

• 240g Self-raising flour
• 140g Caster sugar
• 1 tsp Bicarbonate soda
• 1⁄2 tsp salt
• 60ml Vegetable oil
• 2 Bananas, ripe
• 1 tsp Vanilla extract
• 2-3 tbsp Almond milk (or whichever dairy-free milk you prefer)

For the icing

• 80g Vegan margarine
• 200g Icing sugar
• 25ml Vegan milk (we used almond milk)
• 6 tbsp Smooth peanut butter
• Salted peanuts, toasted & crushed to garnish
• Dark chocolate, grated

How to prepare vegan peanut butter and banana cupcakes

1. Heat oven to 180C/165C fan and line your muffin tins.
2. In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda.
3. In a second bowl roughly mash the bananas and with the oil and vanilla extract.
4. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Add dairy-free milk as required to achieve a soft dropping consistency.
5. Spoon the mixture into the cases and bake for 18-20 mins.
6. Allow to cool.
7. For the icing, beat the ingredients together until you have a smooth icing. Pipe onto the cooled cupcakes and garnish with crushed peanuts and grated chocolate.