Sometimes in life, something can be too good not to share, and these cupcakes definitely fall under that category. Now forgetting the word 'vegan' for a minute, these cakes are truly yummy, with the approval of my own Nan (which is like the Marry Berry seal of approval for me). This recipe came about with my younger brother, as he loves chocolate anything, but sadly knows that I don't bake a lot with chocolate nowadays - To his displeasure. However over Christmas we dug out my Tanya Bakes book and came across this recipe, simply adjusting some ingredients to make it vegan-friendly. With the added chopped up dark chocolate and vanilla buttercream frosting, these came out a triumph, and looked amazing decorated with some chocolate sprinkles and pretty, metallic cupcake cases. Of course feel free to decorate how you like, but if you'd fancy trying these for yourself, then the recipe for the cupcakes and frosting are below!
I N G R E D I E N T S :
50 g Vegan Butter
180 g Caster Sugar
1 Ripe Banana
1 tsp Vanilla Extract
60 g Cocoa Powder
100 g Plain Flour
2 tsp Baking Powder
50 g Dark Chocolate (Chips or just chopped)
160 ml Non-Dairy Milk
f o r t h e v a n i l l a f r o s t i n g :
100 g Vegan Butter
225 g Icing Sugar
1/2 tsp Vanilla Extract
M E T H O D :
1. Preheat your oven to 180°C / 350°F / GM4 and line a deep muffin tin with paper cases.
2. Cream together the butter and caster sugar until light and fluffy. Then combine the mashed banana and vanilla extract.
3. Fold in the cocoa powder, flour, baking powder and dark chocolate chips - Adding the non-dairy milk to form a smooth cake batter.
4. When pouring the cake batter into the cases, I actually use an ice-cream scoop, but filling the cases just a little over half-way will also suffice. Bake for 20 minutes, or when a knife / skewer can be inserted and removed clean.
5. Whilst cooling you can then make the buttercream frosting, by first whipping up the vegan butter for a minute or so. Then add the icing sugar and vanilla extract until smooth.
6. To pipe the buttercream frosting, I simply transferred it into a plastic sandwich bag, snipped the corner, and began to pipe in a circular motion. Of course I then decorated with some chocolate sprinkles from my local supermarket, just for that finishing touch!
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