Chocolate Banana Cupcakes
Submitted by Becca
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| prep time: 10 minutes | cooking time: 20 minutes | makes 12 cupcakes |
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| I veganized a recipe from Cooking Light for regular chocolate cupcakes, and came up with these fluffy, fruity suckers; lowfat to boot. Slap on a peanut butter frosting and you have the ultimate trio of tastyness - chocolate, peanut butter, and banana. |
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Equipment:
muffin tin lined with paper liners
2 bowls
whisk
spoon
Ingredients
3/4 cup sugar
5 Tbsp non-hydrogenized vegan butter, softened
1 tsp vanilla
1 banana, mushed well
1 cup all-purpose flour
1/4 unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup soy milk
Directions
Preheat oven to 350.
Combine first three ingredients in a large bowl, mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup soymilk, beginning and ending with flour mixture; mix after each addition.
Spoon the batter into 12 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired. Peanut butter frosting highly recommended, or just spread with a little pb when serving. |
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Reviews (add your own)
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| akrid wrote on Wednesday May 10th, 2006 08:55 PM |
 four soybeans |
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THESE WERE DELICIOUS. The flavor was amazing, and they were super moist and had the perfect texture. The only thing I did differently was adding shredded coconut and a little more vanilla than the recipe called for. Sooo soooo good! |
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| shannyn wrote on Sunday July 30th, 2006 12:01 PM |
four soybeans |
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Perfect texture, great taste. I've already ate two..and I'm having a hard time keeping myself out of the kitchen for another! |
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| angela wrote on Sunday September 10th, 2006 09:55 PM |
 three soybeans |
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These were very good; they tasted a little like banana bread. However there is an ingredient missing in the list, but they were good anyway. I used some cream cheese flavored frosting with a little red food coloring to make the frosting pink. They were super cute! |
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| Papermadehoudini wrote on Friday October 27th, 2006 06:55 AM |
four soybeans |
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These were the most amazing cupcakes ever! They disappeared within the first day. So moist and rich andwas able to do it all with only a fork for blending. I made a sort of penutbutter fudge frosting by mixing 1/3 cup natural creamy pb, 1.5cups of powdered sugar, 1.5 tsp of vanilla. |
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| Julia wrote on Wednesday January 17th, 2007 09:16 PM |
four soybeans |
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FABULOUS! These were very moist and tasty and easy. The banana flavour is very nice and if you top it with peanut butter icing you will be in heaven! |
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| Liz Flint-Soms wrote on Tuesday October 02nd, 2007 10:42 PM |
three soybeans |
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Great, moist, fluffy cupcakes! I used 5 Tbsp. canola oil instead of margarine and it worked well. |
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