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Vegan Peanut Butter Cupcakes Recipe

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Course Dessert, sweet treats
Cuisine American

Ingredients
  

  • For the cupcakes:
  • 250 g self-raising flour
  • 225 g caster or granulated sugar
  • 150 g dairy-free margarine
  • 2 large bananas mashed
  • 2 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • For the buttercream:
  • 185 g dairy-free margarine
  • 250 g icing sugar
  • 2 tsp peanut butter
  • Banana chips for the topping

Instructions
 

  • Preheat your oven to 200C / 180C fan / Gas Mark 4.
  • Line a muffin tin with muffin cases or cupcake cases.
  • Beat together margarine and sugar until fluffy.
  • Add vanilla extract and mix in.
  • Mix in the mashed bananas.
  • Sift in the flour and bicarbonate of soda.
  • Mix until combined fully.
  • Divide the mixture between the muffin cases.
  • Bake for around 15 minutes, until an inserted skewer or knife comes out clean.
  • Leave to cool.
  • For the icing, combine the margarine, icing sugar and peanut butter until fully mixed.
  • If the mixture is too stiff, add some plant-based milk to loosen it.
  • Pipe a generous swirl of buttercream on the top of each cupcake.
  • Place a banana chip in the buttercream as a final touch.
Keyword american, banana, cupcakes, peanut butter, vegan