Did you catch me on The Perfect 3 with Kelsey Nixon on The Cooking Channel? I showed her how to make yummy vegan cupcakes without any scary ingredients. All you need is stuff you probably already have in your kitchen – bananas, cinnamon, maple syrup and a few other things. If you missed the episode, you can check out my segment here:
Tune into The Cooking Channel to catch a re-run:
- August 19, 2012 10:00 AM
- August 21, 2012 11:30 AM
- August 22, 2012 5:30 PM
- August 24, 2012 4:00 PM
- August 25, 2012 10:00 AM
Want to see the video that landed me this sweet appearance? Check it out here!
Vegan Banana Bread French Toast Cupcakes
By Published: July 18, 2012
- Yield: 12 cupcakes (12 Servings)
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
Inspired by the breakfast special at Salt & Pepper Diner in Chicago, these cupcakes combine bananas, cinnamon, maple syrup and walnuts for a breakfasty treat any time of day.
Ingredients
- 1/2 cup overripe banana mashed
- 1 & 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 2/3 cup rice or soy milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup walnuts toasted & chopped
Instructions
- Preheat oven to 350 degrees and line pan with paper liners.
- Toast walnuts in a 350 degree oven for just a few minutes – 4-5 should do the trick. Cool, then chop into small pieces.
- Throw your mashed banana in a blender or or just smash it with a fork.
- Sift the flour, baking soda, baking powder, cinnamon, 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. Small lumps are fine. Finally, add the walnuts, folding gently.
- Fill liners 2/3 full. Bake 20-22 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before frosting.
- To make the vegan maple buttercream frosting, beat together 2 cups confectioner's sugar, 6 Tbs (Earth Balance) margarine 6 Tbs non-hydrogenated vegetable shortening, 2 Tbs maple syrup, 1/2 tsp maple extract and a pinch of salt until light & fluffy.
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Hay! Looking good. You are cool as a cuke in front of the camera, I must say.
Adorable babeface, as usual. I hope I count as one of those vegan friends!
These cupcakes were amazing! My only problem was with the frosting. It did not turn out sweet at all, and my non vegan friends decided to eat the cupcakes as muffins instead. I had added chocolate chips to half of the muffins, so this made them ‘cupcakish’ even though I did not frost them. They were still amazing as muffins, and I would love to make them again but want to ask how to sweeten the frosting recipe a bit? Thanks!
I’m so sorry – I accidentally left the sugar out of this when I typed up the buttercream recipe! You should add 2 cups of confectioners sugar – I just corrected the recipe above!
I just ate two of these and I have no regrets. Possibly the best cupcakes I’ve ever had.
Um, Natalie . . . you forgot to mention that . . . THESE SMELL FUCKING INCREDIBLE!!!!!!!!!!!!!!!!!!!!!!!!!!! I mean words can’t do it, I am in love with my house right now, my mastiff puppy is perched infront of the oven drooling! I can’t wait to actually taste one . . . this is absolutely ridiculous. I had to use coconut almond blend milk and extra vanilla extract (no almond in house), but fingers crossed they still rock
Oh… My…. Gods…. these are freakin’ AMAZING!!! Even my “I’ll never touch vegan food” fiance actually enjoyed eating these! And yes, they DO make your house smell incredible!!! I’m trying to slowly start eating more vegan and less processed food, and I have a good feeling your site is going to be one of my go-to places for recipies and such. Can’t wait for the book!!!!!