Vegan cupcakes with banana & peanut butter

• self-raising flour↗240g g
• golden caster sugar↗140g g
• bicarbonate of soda↗1 tsp tsp
• egg-free mayonnaise↗240g g
• large or 3 small ripe bananas2

  mashed

• vanilla extract↗1 tsp tsp
• vegan dark chocolate chip↗25g g
• vegan margarine↗80g g
• icing sugar↗250g g
• vegan milk↗25ml ml

  (we used almond milk)

• smooth peanut butter↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

2. 2

   When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

3. 3

   For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.