Sunday, February 9, 2014

Vegan Banana Cupcakes with Molasses Frosting

These cupcakes are light and fluffy, and the molasses frosting makes for the perfect companion.

Banana Cake

1 cup almond or soy milk + 2 tsp vinegar, room temperature
1/3 cup melted coconut oil or canola oil
1/2 cup sugar
1 tsp vanilla
2 small or 1 large ripe banana, mashed
1 1/2 cups flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt

- preheat oven to 350 degrees

- let milk/vinegar mixture sit for about 5 minutes to curdle milk

- combine oil, sugar, vanilla, mashed banana and milk mixture

- add remaining ingredients and mix until just combined

- scoop batter into lined cupcake pans

- bake for 18-20 minutes

Molasses Frosting

1/4 cup Earth Balance, room temperature
1/4 cup vegetable shortening, room temperature
3 cups confectioners sugar
1/4 cup almond or soy milk
1 tsp vanilla
1 tbsp molasses

- cream butter and shortening until well combined and smooth

- add sugar and mix until crumbly

- add milk, vanilla and molasses and beat until light and fluffy