Vegan Banana and Peanut Butter Cupcakes Recipe
Your dietary requirements shouldn’t stop you enjoying the most wonderful fair trade foods, which is why you need this vegan cupcake recipe up your sleeve! Made with dairy and egg-free, vegan ingredients, these cupcakes are sure to delight your friends and family. Enjoy!
Recipe makes 16 cupcakes.
WHAT YOU’LL NEED:
For the cakes
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 Traidcraft 70% Dark Chocolate, cut into small chips
For the icing
80g vegan margarine
250g icing sugar
25ml vegan milk (such as almond or oat milk)
2 tbsp Liberation Peanut Butter
(Pssst... Want to see a step by step video of these vegan cupcakes being made? Check out Bake with Traidcraft!)
HOW TO MAKE:
Preheat your oven to 170°C (150°C for fan assisted), and line your baking tray with 16 cupcake cases.
Combine flour, sugar, ½ tsp salt and bicarbonate of soda in a bowl.
In a second bowl, mix your egg-free mayonnaise, mashed bananas and vanilla extract. Mix contents of both bowls with a spoon until just combined (careful not to overmix).
Spoon into the cases and bake for 20 mins.
Remove from oven and sprinkle small chips of Divine dark chocolate over each cupcake – don’t worry if the chunks melt, as they will harden again.
Now for the icing – mix your vegan margarine and icing sugar with an electric mixer, then your vegan milk.
Turn the mixer up and combine for a further three mins. Finally, stir in your peanut butter and spread on to of your cakes. Decorate as you wish!