31 Mar 2012

OMG Cupcakes

Today's post is short and sweet... but not too sweet. Not too raw either.

Last week, Amanda and I made the best baked cupcakes ever. They were chocolate banana with peanut butter frosting with pretzels on top. We adapted it from this recipe. I made a ton of these and thought I'd have too many left over. They were gone within 2 days. I advise you to make them ASAP and prove to skeptics how incredible vegan baked goods are. Or ya know... just eat them all yourself.


Chocolate Banana Cupcakes with Peanut Butter Frosting
makes about 12 cupcakes with extra frosting
 
  • 1 cup whole wheat flour
  • 3/4 cup raw sugar
  • 5 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 ripe bananas, mashed
  • 1/4 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup non-dairy milk
Preheat oven at 350 degrees. In large sized bowl, stir together sugar, coconut oil, vanilla, and mashed bananas. In medium sized bowl, combine flour, cocoa powder, baking soda and salt. A little at a time, stir in flour mixture and almond milk into the sugar mixture until smooth. Place batter evenly into lined cupcake pan, and bake for 12-15 minutes.
 
Peanut Butter Frosting
  • 1 cup peanut butter
  • 1/2 cup agave/honey/maple syrup
  • 1/2 cup flour
  • 3 tablespoons almond milk
  • 1/2 teaspoon pure vanilla extract
Simply whisk it all together! Feel free to add more or less of anything to get desired consistency and taste. Frost the cupcakes and top with pretzel pieces. WOOT.

13 comments:

  1. They look great! Miam!

    ReplyDelete
    Replies
    1. Thanks! Very tasty indeed. The combo of PB, banana and chocolate is never a bad thing.

      Delete
  2. Your blog always makes me so hungry - these look incredible, loving the addition of pretzels on top!

    ReplyDelete
    Replies
    1. Thank you!! That's the best compliment I could get. Yeah, that crunchy salty addition went very will with the sweet softness of the cupcakes.

      Delete
  3. These vegan cupcakes seems very interesting.! I'm delighted with them! I've featured this recipes on my blog! I hope you don't mind! If you don't agree with that please contact me and I will remove it. All the best.

    ReplyDelete
    Replies
    1. no of course not :) where is your blog?

      Delete
  4. How could you make this gluten free?

    ReplyDelete
    Replies
    1. Use gluten-free flour =) There's tons of different kinds.

      Delete
  5. AnonymousJune 15, 2013

    I love your blog! Gonna make the blueberry cake tomorrow for my daughter (who has just turned one - and *gobbles* blueberries as fast as she can ram them into her pretty little baby mouth!)These look interesting - but I have to say, the pretzels look a bit gross on top...what abour using walnuts/cinammon/cocoa powder/dried mango to give a bit of colour instead?

    ReplyDelete
  6. AnonymousJune 15, 2013

    Oh yes - and I can't source coconut oil where I live in Scandinavia - what do you suggest I use instead?

    ReplyDelete
  7. I made these cupcakes, and while delicious, they were a little dense. Do you have any suggestions on how to avoid this problem again?

    ReplyDelete
    Replies
    1. Hmm try whisking a little longer and adding another banana. And possible mixing the whole wheat with a less dense flour (because that's most likely the culprit.)

      Delete

Feel free to comment below, I love hearing your thoughts! xo, Em