Vegan Banana Chocolate Cupcakes

I baked these little beauties in preparation for my good friend’s wedding which is just next week! She has asked me to help her out by baking a prodigious number of cupcakes for her big day. Most of the cupcakes are going to be your basic chocolate and vanilla (completely dairy and egg free of course) but her very favourite cupcakes is banana chocolate so of course I have to make a dozen of those as well! I had never made them before and was very happy with how they turned out.
The best thing about buying bananas is that once they have gone brown you don’t have to throw them out! Unless they have mould on them you can use them to bake bread, muffins, or cupcakes!
The recipe called for dark chocolate but I already had semi-sweet chocolate chips on hand so I chopped those up nice and fine instead. I frosted the cupcakes with a buttercream, and a dollop of ganache and they were pure heaven to eat! I can’t wait for the wedding! Expect an update on the cupcake baking extravaganza that will be happening next week.
Vegan Banana Cupcake Recipe

1 cup mashed ripe bananas (approximately two bananas)
1 1/4 cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/3 cup canola oil
2/3 cup soy milk
2 tsp vanilla extract
1/4 cup finely chopped dark or semi sweet chocolate
Directions:
1. Pre-heat oven to 350 degrees
2. Blend the mashed banana to get rid of any lumps and set aside
3. Sift together flour, baking soda, baking powder, sugar, and salt
4. In a separate bowl whisk together the oil, soy milk, vanilla and mashed banana
5. Add wet to dry and combine, careful not to over mix
6. Fill cupcake liners 2/3 full and add a tsp of chocolate to each stirring it in with a fork or knife
7, Bake for 20min or until a toothpick inserted comes out clean
Buttercream Frosting
1/4 cup shortening
1/4 cup margarine
1-2 cups powdered sugar (add according to your own sweetness preferance)
1 tsp vanilla
1 tbl spoon soy milk
Directions
1. Whip together the shortening and margarine until light and fluffy
2. Slowly add the powdered sugar and vanilla
3. Add the soy milk a little at a time until the desired consistency is reached
Chocolate Ganache
1/8 cup soy milk
2 oz semisweet chocolate chips
1 tbl pure maple syrup
Directions:
1. Bring the soy milk to a gentle boil
2. Once boiling take it off the heat and add the chocolate chips and maple syrup
3. Mix until combined and allow to cool before frosting
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