Hello Bakers!
You may have caught some of my vegan baking stories on my IG page @bakingwcolette. Recently I completed an extensive vegan pastry class. This was part of my getting recertified through the American Culinary Federation - so serious stuff. it was so much fun and really opened my eyes to the possibilities of vegan baking. You all know how I love to create recipes so now I have more confidence creating vegan recipes.
Butter will not be abandoned but I will be sprinkling in some vegan recipes from time to time and i promise you will not know the difference.
Today’s recipe is a luscious banana cupcake. As with any baking recipe we want the bananas to be super ripe - black or spotted and soft.
There is no video today these are very straight forward please let me know if you have any questions.
Vegan Banana Cupcakes
Yield 11-12
Equipment: 2 medium sized bowls, scale, whisk, spatula, measuring cup (for pouring batter into cupcake pan) cupcake pan lined with paper liners.
Ingredients:
232g all purpose flour
200g sugar
5g (1 scant teaspoon) baking soda
3g (1/2 teaspoon) salt
240g almond milk
15g cider vinegar (1 Tablespoon)
80g vegetable oil
4g vanilla (1 teaspoon)
150g mashed ripe bananas (about 3)
Preheat the oven to 375 degrees and set the rack on slot above the center - having the cupcakes slightly higher than center helps them dome. Line the cupcake pan with paper liners.
Sift the dry ingredients in a medium large bowl and combine all the wet ingredients in another bowl - make sure the bananas are well mashed.
Combine the wet into the dry and mix until smooth - a whisk or a spatula can be used - do not overmix,
Fill the cupcake pan 3/4 full - either with a scoop or pouring the batter - there should be 1/4” of the paper liner showing.
Bake at 375 until a cake tester inserted into the center comes out clean. They take about 25-27 minutes to fully bake. I do my first check at 22 minutes and then add 5 minutes more until they are done.
Let sit in the pan for 10 minutes and then move cupcakes to a wire rack to completely cool before decorating.
Vegan Chocolate Buttercream
Equipment: Stand mixer fitted with the paddle attachment, scale, spatula
2 sticks (8 ounces, 227g) - softened but not too soft
567g sifted powdered sugar (about 5 cups)
8g vanilla extract
28g almond milk (unsweetened)
3 ounces dark chocolate - melted and cooled
In a mixer fitted with the paddle attachment, cream the butter until it is softened.
Add the sugar in 3 increments starting at low speed, then increasing to high until the butter and sugar are combined, scrape down and add the next increment of sugar.
Once all this sugar is incorporated, add the almond milk. Stop the mixer, scrape down.
Add the melted chocolate and then mix on medium high speed for a timed 3-4 minutes.
The buttercream will be smooth and fluffy.
It will keep in the refrigerator fro up to one week and frozen for up to one month. If frozen, thaw in the refrigerator overnight and re paddle or soften with a spatula.
Assembly: Place the cupcakes on a piece of parchment paper. Fill a piping bag fitted with a medium star tip with the chocolate buttercream and decorate as desired.
Cocoa nibs make a nice garnish - they are 100% vegan and have antioxidants packed in them.