May 21, 2011

A New Twist on an Ice Cream Dessert

Sorry for the delay, some technical difficulties here on my end but I got it sorted out and just in time to share these sweet cakes: Vegan Banana split cupcakes with vanilla icing, chocolate drizzle and sprinkles!  These were such a hit with the office and Mike - who has basically warned me that I have to now bake these every time now for him lol - yeah, right.


Banana Split with Vanilla
Original recipe from Vegan Cupcakes Take Over the World (I modified it)

1 cup very ripe, pureed banana
1 1/4 cup all-purpose flour
1/4  tsp baking soda
1 tsp baking powder
1/2 tsp fine sea salt
3/4 cup cane sugar
1/3 cup canola oil
2/3 cup almond milk
1.5 tsp vanilla extract
1/2 tsp banana extract

Preheat oven to 350F.  Line a cupcake/muffin tin with your paper liners of choice.

In a large bowl, mix together the flour, baking soda, baking powder, salt, and sugar.

In a medium bowl, whisk together the  oil, almond milk, vanilla and banana extract until well combined.

Add the pureed banana to the wet ingredients.

Add the wet ingredients to the dry ingredients mixing just well enough and being sure not to over mix.

Fill cupcake liners to about 3/4 full.  Bake for about 20-22 minutes.

Allow to cool in pan for about 5-8 minutes before transferring to a cooling rack.

To Decorate:

I piped vanilla icing onto each cupcake then drizzled melted chocolate on top.  Add coloured sprinkles and a candy topping and your done! 

(Note: Toppings and chocolate are not vegan)

I can already hear fire crackers outside ...

Happy Long Weekend Canada!

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