It’s been a while since I’ve baked vegan, and what better way to come back than with a giant, cashew and candy-coated banana chocolate chip cupcake? I really can’t think of one. Now, if you really want to go nuts with the Elvis theme, bake these in a gold foil cupcake liner and sprinkle each frosted cupcake with pain killers and muscle relaxers.
For the cupcakes you will need:
- 1/2 cup mashed over ripe banana
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup canola or vegetable oil
- 2/3 cup rice or soy milk
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup finely chopped dark chocolate or vegan chocolate chips, chopped
Preheat your oven to 350 degrees and line your pan with paper liners.
Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Stir or fold the wet ingredients into the dry, but don’t over mix or you’ll get tough cupcakes. Small lumps are fine. Finally, add the chocolate, folding gently.
Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean.
Use this vegan peanut butter frosting recipe and omit the molasses.
After each cupcake is frosted, make some decorating ganache. This recipe comes from Vegan Cupcakes Take Over the World.
For this you will need:
- 3 Tbs soy milk
- 1/3 cup semi sweet chocolate chips
Heat soy milk in a small saucepan over medium heat until almost simmering. Remove from heat and stir in chocolate chips. Set aside to cool about 10 minutes, then use a piping bag or a fork to shake chocolate all over frosted cupcakes. The ganache will set up when cool.
I topped this with chopped cashews, you could use any kind of nut or some sprinkles. A candied cherry on top and the king has left the building.