Banana Split Cupcakes
Author: Live Run Eat Grow
Recipe type: Sweet
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 14
- FOR THE CUPCAKES:
- 1⁄2 c. ripe banana, mashed
- 1 1⁄4 c. all-purpose flour
- 1⁄4 tsp. baking soda
- 1 tsp. baking powder
- 1⁄2 tsp. salt
- 3⁄4 c. cane sugar
- 1⁄3 c. olive oil
- 2⁄3 c. almond milk
- 1 1⁄2 tsp. vanilla extract
- FOR THE GANACHE:
- ½ c. dairy free chocolate chips, melted
- ½ tsp. coconut oil
- FOR THE FROSTING:
- ¼ c. vegan butter OR shortening
- 3½ c. powdered sugar
- ¼ c. almond milk
- 1 tsp. vanilla extract
- FOR THE CUPCAKES:
- Preheat your oven to 350 degrees and line your pan with paper liners.
- Mash your banana, and combine with the oil, vanilla, and sugar.
- Sift the flour, baking soda, baking powder, and salt into a large bowl, mix well.
- Gently fold the wet ingredients into the dry.
- Fill liners ⅔ full, and bake 20-22 minutes or until a toothpick comes out clean.
- FOR THE GANACHE:
- In a microwave safe bowl, melt the chocolate chips on 30 second intervals. Stir in the coconut oil.
- FOR THE FROSTING:
- In a mixer, beat together butter and extract. Incorporate powdered sugar ½ c. at a time.
- Pour almond milk and beat until the texture is perfect. (you'll know)
- ASSEMBLE:
- Dip your cupcakes in the ganache, making sure the top is coated well. Place cupcakes in the freezer for five minutes to set.
- Pipe (or spread) buttercream on top of the ganache.
- Top with sprinkles, bananas, or maraschino cherries.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2015/07/26/banana-split-cupcakes/
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