Updated: Sep 1, 2018
Maple sweetened banana choc chip cupcakes
They’re fluffy, totally delicious banana cupcakes and they’re easy to make to! No dairy milk or dairy butter either, so these Banana Cupcakes are good for dairy intolerance, try not to eat them all at once!
Makes 12 cupcakes (approx)
What you’ll need
200g dairy free margarine
150g golden caster sugar
4 ripe bananas, peeled and mashed
2 tbsp maple syrup (or you can use any kind of sweetener)
1 tsp almond extract
250g self-raising flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
150g dairy free dark chocolate chips (or a bar of dairy free chocolate smashed into small pieces)
For the icing:
1 cup icing sugar
1 cup peanut butter (can be smooth or crunchy, whichever you prefer)
2 tablespoons of cashew milk
pecan halves for decoration
1. Line a 12 hole cupcake tin with paper cases and preheat the oven to 180°C/160°C
fan/gas mark 4
2. Beat the margarine and sugar together in a bowl with an electric whisk until fully combined, light and fluffy. Add the mashed bananas, maple syrup and a splash of almond extract to the bowl and mix well.
3. In a separate bowl mix together the flour, baking powder, bicarbonate of soda and a pinch of salt for extra flavour. Add the banana and sugar mixture to the flour and mix everything together until it is fully combined. Stir through the chocolate chips then spoon into the cupcake cases.
4. Bake in the oven for 25-30 minutes or until a skewer poked into the centre comes out clean (apart from if you hit chocolate!).
5. Beat the icing sugar, peanut butter and cashew milk together.
6. Once the cupcakes have completely cooled decorate them with the icing either by hand using a palette knife or using a piping bag if you prefer a neater look. Top each cupcake with a pecan halve.
Did you make this recipes?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the tag @_mom.mom.