I will warn you that when baking, I sometimes don't measure. You can trust the measurements on the cupcake itself, but when it comes to the frosting, it's winging it territory!
Banana Cupcakes
1/3 cup canola oil
3/4 cup non-dairy milk
2 bananas, mashed well
2 tsp vanilla extract
3/4 tsp banana extract (optional), or more vanilla extract
3/4 cup sugar
1 1/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees. Mix first five (wet) ingredients in one bowl, add sugar and stir well. Mix the remaining (dry) ingredients into another bowl. Pour wet into dry and mix until smooth. Fill cups about 2/3 full, blah, blah. Bake in paper liners for 20-22 minutes or until toothpick test comes out clean.
Rum-Walnut Frosting
1/2 cup Earth Balance margarine
1/2 cup non-hydrogenated (usually palm kernel oil) shortening
3 cups (maybe) powdered sugar
1 tsp vanilla extract
1/2-3/4 tsp rum extract
A few splashes of non-dairy milk (maybe 3 T)
1/2-3/4 cup walnuts
Cream fats. Add extracts. Add a cup of the sugar. Splash in some non-dairy milk. Run the beater for a bit. Scrape down, repeat the sugar and milk and scraping bit two more times. Run the walnuts through the food processor. Add them to the frosting and beat it up. Stuff into piping bags and do your magic. Top with a walnut half.
Eat. They're vegan and delicious. Oh yeah!
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2 comments:
so, piping bag for the frosting.. ok for a non veg like me, I could probably use a full cup of butter for the frosting. I presume the rest of the vegan ingredients translate to equal amounts of their traditional counterparts?
I can't be held responsible for substitutions on this awesome recipe. It's been so long since I've baked with dairy and eggs that I don't know how well the cupcakes will turn out with milk. You might consider using buttermilk, but I don't know. I would think a full cup of butter might be a bit buttery. You can use 1/2 cup butter and 1/2 cup vegetable shortening.
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