Dan Williamson (3mileislandr) wrote in vegancooking,
Dan Williamson

Chocolate Banana Cupcakes with Peanut Butter Frosting

So my wife and I went on a cupcaking making run this weekend.  We made Chloe Coscarelli's Raspberry Tiramisu Cupcakes (which are amazingly delicious BTW).

We then decided to make one of our own, so we came up with the subject you see, these also tasted amazing, and were very pretty when we finished.

1 1/4 cup flour
Scant 1/2 cup sugar
3 tbsp cocoa powder
1/4 tsp baking soda
1 tsp baking powder
scant 1/2 tsp salt

2/3 cup non-dairy milk (we used soy)
1/3 cup oil
1/2 cup mashed ripe banana
1 tsp vanilla extract
1/2 tsp banana extract
1/2 tsp almond extract

Preheat the oven to 350F. Spray 12 cupcake holders (or use individual silicone ones like we did). In a large bowl mix all the dry ingredients together and whisk to combine. In a smaller bowl, mash the banana and then stir in the milk, oil, and extracts. Create a well in the dry ingredients and pour the liquid in. Fold the dry ingredients into the liquid until completely combined (but don't overmix). Place about 1/4 cup of batter into each cup and bake for 20-25 minutes.

1/2 cup peanut butter
1/2 cup solidified palm oil
3 cups powdered sugar
1 tsp vanilla extract
3-7 tbsp of water (start with 3 and keep adding until you get it to the texture you want)

In a mixer, whip the peanut butter, palm oil and vanilla together. Add in the sugar and 3 tbsp water and then mix on a low speed until combine. If still crumbly (ours was) start adding water 1 tbsp at a time until it comes together, and then keep adding until you have a medium consistency (icing creates peaks that do not droop but is smooth in appearance). Once it has reached this point, whip it at a medium-high speed for 2-3 minutes, scraping down to the center of the bowl a couple of times.

(lj cut does not seem to be working either...I was hoping to hide the recipe and make the post a bit smaller)
Tags: desserts-cakes-chocolate, desserts-cakes-frostings, desserts-cupcakes
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