If you’re not a fan of frosting but you still want to make these vegan cupcakes, you could leave them plain, or add some chocolate chips or chopped walnuts! Much easier than piping out flowers with buttercream or rolling and cutting out fondant. They look fantastic. In the original post from 2016, I had frosted them with a vegan chocolate ganache, while in this updated version I frosted them with a vegan cinnamon buttercream! Prep Time 1 … Going to frost with a Madagascar vanilla “whipped cream” frosting with coconut cream. Thanks Mara! Great recIpe! Or at least a glaze! I originally made these vegan cupcakes when I couldn’t find a fitting dessert for Earth Day. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit), Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste, Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil), Sift in the flour, baking powder and bicarbonate of soda, Transfer mixture between 12 cupcake cases in a cupcake tin, Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean, Once out the oven, transfer cupcakes onto a wire rack to cool completely before applying the frosting. You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry, *The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy, ***You can alternatively use 200g (7oz) coconut yogurt, ****If using banana slices to decorate the cupcakes, put these on before serving as otherwise they will go brown, Vegan Coconut Flour Pancakes (Gluten-Free). If you can donate a few dollars (the price of a cup of coffee) to help me develop the site, I would be very grateful! These vegan banana cupcakes are a perfect go-to dessert recipe for birthday parties, backyard cookouts, and anytime you need something sweet and festive. If you can’t get hold of the Thai Taste one, I would suggest using a few different brands and see which one works best! These Gluten-Free Vegan Banana Cupcakes are super moist, sweet and fragrant, and topped with a tangy "cream cheese" frosting! If you purchase a product using these links I may receive a small commission. Great flavour too! . Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies), Add the lemon juice, maple syrup and vanilla extract, Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy, Once the cupcakes have cooled completely, use a knife or spatula to apply an even amount of frosting to each of the cupcakes, Best when fresh but keeps covered in the fridge for up to a few days. Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. These look so charming! Fill liners 2/3 full, top the batter of each cupcake … * Percent Daily Values are based on a 2000 calorie diet. 25.7 g I love adding bananas to my desserts so I usually keep a couple peeled ripe bananas in the freezer , I agree those decorations are so cute and creative but still doable for a baking novice like me , Thanks Ashley!
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