Vegan Banana and Peanut Butter Cupcakes
Vegan banana and peanut butter cupcakes are lovely dessert for vegans. With some tips and chancing of ingredients this recipe is dairy free and egg free. I think you will love this vegan recipe because it is really delicious. Let’s take a look how to make Vegan banana and peanut butter cupcakes?
Materials That You Need For Vegan Banana and Peanut Butter Cupcakes
For Preparation of Cupcakes
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 chips
For Preparation of Icing
80g vegan margarine
250g icing sugar
25ml vegan milk (we used almond milk)
2 tbsp smooth peanut butter
Preparation of Vegan Banana and Peanut Butter Cupcakes
Start with pre heat oven to 170C. Line 16 of muffin tins. Take the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda in a mixing bowl and combine. Take another bowl to mix mayonnaise, mashed bananas and vanilla extract. Pour the mixture of wet ingredients into dry ingredients and combine them well. Pour this mixture into muffin tins and bake for 20 minutes.
After cooking take muffins from the oven. Sprinkle the chocolate chips over the muffins, first they will melt with the heat and then harden again. Don’t touch them.
Now, it is time to prepare frosting. For this; take vegan margarine and icing sugar in bowl of an electrical mixer, add the vegan milk and mix all of them at low speed until they all combine together. Increase the speed and continue mix for 3 more minutes. Then add peanut butter into this mixture and mix well. Spread this mixture or pipe on the prepared muffins as you want.
Now, your Vegan Banana and Peanut Butter Cupcakes are ready! You can store them in air tight container but you should consume them within 2 days.