Wednesday, November 16, 2011

Vegan Strawberry Preserve Filled Banana Cupcake Recipe

The name says it all.  It's a bit like a peanut butter, banana, and jelly sandwich, but it's a cupcake!


4 ripe bananas
1/3 cup coconut oil, warmed until liquid
3/4 cup demerara or raw sugar
1/4 cup rice milk
1 teaspoon apple cider vinegar
2 teaspoons pure vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cups unbleached all-purpose flour
1/2 cup whole wheat flour
Approximately 1/3 cup of strawberry preserves


Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 paper baking cups

Toss the bananas into a mixing bowl and mash them with a mixer.  Add the sugar and oil and mix well. Incorporate the rice milk, apple cider vinegar, and vanilla extract. 

Add the baking powder, baking soda, and salt.  Mix well.  Add the flours, taking care not to overmix.

Portion out the batter into the pre-lined muffin pan, filling each cup only one-quarter of the way full.

Scoop a spoonful of strawberry preserves into the center of each cupcake and fill the cups with the remaining batter.

Bake for 18-20 minutes or until a skewer inserted in the center of a cupcake comes out (relatively) clean.

I topped these delicious cupcakes with my own peanut butter frosting.  The recipe can be found here.


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