Vegan cupcakes with banana & peanut butter recipe | Good Food
Employ some clever tricks to achieve a dairy-free bake. Egg-free mayonnaise, almond milk and margarine are the secrets to these vegan cupcakes
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Ingredients
- 240g self-raising flour
- 140g golden caster sugar
- 1 tsp bicarbonate of soda
- 240g egg-free mayonnaise
- 2 large or 3 small ripe bananas mashed
- 1 tsp vanilla extract
- 25g vegan dark chocolate chip
- 80g vegan margarine
- 250g icing sugar
- 25ml vegan milk (we used almond milk)
- 2 tbsp smooth peanut butter
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