Vegan Peanut Butter & Banana Cupcakes
Ingredients (Serves 12) For the cakes
240g self-raising flour
140g caster sugar 1tsp bicarbonate soda
¹/2tsp salt
60ml vegetable oil
2 bananas, ripe 1tsp vanilla extract
2-3tbsp almond milk (or whichever dairy-free milk you prefer)
For the icing:
80g vegan margarine
200g icing sugar
25ml vegan milk (we used almond milk)
6tbsp smooth peanut butter
Salted peanuts, toasted & crushed to garnish
Dark chocolate, grated
1 Heat to 180°C/160°C fan/ 1gas 4 and line your muffin tins. In a bowl, combine the flour, sugar, 1/2tsp salt and bicarbonate of soda.
2 In a second bowl roughly mash the bananas and mix with the oil and vanilla extract. Pour the wet ingredients into the dry, and mix with a spoon until just combined (don't over-mix, or your cupcakes will be heavy). Add dairy-free milk as required to achieve a soft dropping consistency.
3 Spoon the mixture into the cases and bake for 18-20min.
4 For the icing, beat the ingredients together until you have a smooth icing. Pipe onto the cooled cupcakes and garnish with crushed peanuts and grated chocolate.
Cherry & Almond Tray Bake
Ingredients
(Serves 24 slices)
For the filling
300g butter
300g caster sugar
375g self raising flour
1 lemon, zest & juice
85g ground almonds 4 free range eggs, lightly beaten
25g marzipan, chilled and grated 2tsp almond extract
1tsp baking powder
3tbsp whole milk
Bu hikaye My Weekly dergisinin September 20, 2022 sayısından alınmıştır.
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Bu hikaye My Weekly dergisinin September 20, 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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