- Makes 14
- Preparation Time 10 Minutes
- Basking Time 20 Minutes
Vegan, gluten-free, egg-free and vegetarian
The combination of banana and peanut butter, in my opinion, is a top flavour combination. As a young child peanut butter and banana sandwiches on sliced white bread was my favourite snack It is one I still return to now at the age of 56. I still find it hard not spread peanut butter on a sliced banana.
Although peanut butter is packed with protein and healthy fats, I could not describe these wonderful cupcakes as good for you, they do taste so utterly delicious though.
These cupcakes contain an unusual ingredient, which is vegan mayonnaise. Not normally in the ingredients list for cupcakes but it gives them a fabulous crumb.
Using this ingredient in a cake goes way back to the time of WW11. Eggs and oil were rationed, leading to creative ideas from cooks. Using mayonnaise as a replacement provides superb moistness in a cake also an added depth of flavour layer. Also, the vinegar in the mayo causes a reaction with the bicarb, forming air bubbles, which contributes to the rise of the cakes. When you are using this method in the making of vegan cakes, it is important to get the cakes quickly into the oven, as the reaction starts as soon as these ingredients meet.
Anyone who loves these flavours would appreciate these as a baked gift. Normally I like to pipe nice and high, but this time, they would not fit into the cake box I had bought.
- 240g self-raising flour (I used gluten-free)
- 140g caster sugar
- 1/2 tsp salt
- 215g vegan mayonnaise
- 25g peanut butter
- 2 large well ripe bananas
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 225g dairy-free butter
- 245g peanut butter
- 375 g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Preheat the oven to 170C, then line your muffin tin with cases.
2. In a large mixing bowl combine the flour, salt, sugar and bicarbonate of soda.
3. In a separate mixing bowl, beat together the mashed bananas, mayonnaise and vanilla extract. Not the prettiest of mixtures.
4. hen combine the wet ingredients with the dry. Make sure everything is combined well, but do not over mix. This will result in heavy muffins
5. Spoon the mixture into the cases filling them halfway. Place in the middle shelf in your oven for 20-25 minutes until risen and golden.
6. While they are in the oven it’s a good time to make the buttercream. Using an electric mixer, combine the peanut butter, vanilla and butter. Beat until pale creamy. Lower the speed and gradually mix in the icing sugar. If the mixture is a little too stiff then add the milk, a trickle at a time. Place into the fridge to chill for half an hour.
7.Leave the cupcakes in the muffin tin for ten minutes after you have taken them for the oven, then take out leave to cool fully on a cooling rack.
8.Then either pipe or spread onto the top of the cooled muffins. This time I have decorated with dried banana chips, although they need no adornment at all really. The crumb on these cupcakes is so light and airy, it is hard to believe that in fact, they contain no eggs.
You may have some butter icing leftover but this will keep well in the fridge for 7 days or freezes well for up to 3 months
- Coffee & Walnut Doughnuts
- Fake Steak and Ale Pie
- Mini Bakewell Tarts
- Lemon & Blueberry Muffins
- A Fab new competition
If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist Iwould love to see seeing your versions of the recipes from the blog. All your comments and suggestions are welcome.