Cupcakes are known for their aesthetically pleasing and deliciously tasty reputation - and these vegan peanut butter and banana cupcakes are NO exception. The plant-based delights are dairy-free and *kind of* guilt-free - they're still cupcakes after all! - as they are completely vegan. A must-have for any occasion! Fancy making them? Why not gather your fellow tea drinkers and cake munchers and sign-up to host your own Coffee Morning in support of Macmillan's Cancer Support!
Preparation time: 15 minutes, Cooking time: 18-20 minutes, Serves: 12
For the cakes
- 240g Self-raising flour
- 140g Caster sugar
- 1 tsp Bicarbonate soda
- 1⁄2 tsp salt
- 2 Bananas, ripe
- 1 tsp Vanilla extract
- 2-3 tbsp Almond milk (or whichever dairy-free milk you prefer)60ml Vegetable oil
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
- Heat oven to 180C/165C fan and line your muffin tins.
- In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda.
- In a second bowl roughly mash the bananas and with the oil 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). Add dairy-free milk as required to achieve a soft dropping consistency.
- Spoon the mixture into the cases and bake for 18-20 mins.
- Allow to cool.
- 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