Vegan peanut butter and banana cupcakes recipe | Macmillan Coffee Morning
This dairy-free bake is easy to make and deliciously moist, light and fluffy. Topped with a tasty peanut butter frosting.
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Cooking tools:
- Kitchen scale
- Muffin tin
- Piping bag
- Cooling rack
- Hand mixer
- Grater
- Potato masher
- Cupcake liner
- Oven
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Fork
- Skillet
- Chef's knife
- Cutting board
Ingredients
- 240g Self-raising flour
- 200g Icing sugar
- 25ml Vegan milk (we used almond milk)
- 6 tbsp Smooth peanut butter
- Salted peanuts, toasted & crushed to garnish
- Dark chocolate, grated
- 140g Caster sugar
- 1 tsp Bicarbonate soda
- 1⁄2 tsp Salt
- 60ml Vegetable oil
- 2 Bananas, ripe
- 1 tsp Vanilla extract
- 2-3 tbsp Almond milk (or whichever dairy-free milk you prefer)
- 80g Vegan margarine
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