Mini Banana & Vanilla Cupcakes with Chocolate Frosting

Cupcakes are the ultimate treat for my kids. And, they provide even more fun when they're mini as well. Bananas and chocolate, this is the perfect mix that you can't resist every time, right? At home, they all disappeared in 48 hours, and I was asked for them again immediately! We can bet that it will be the same for you too!

Ingredients (24 mini cupcakes)

⅓ cup Vegetable oil
2 Medium ripe bananas, mashed
½ cup Granulated sugar
1 cup Plant-based milk (mixed with 1 tsp White vinegar)
1 tsp Vanilla extract
1 scoop Vegan Pro - Maple Vanilla
¼ tsp Ground cinnamon
1 tsp Baking powder
½ tsp Baking soda
A pinch of salt
2 cups All-purpose flour

Chocolate Icing
3 tbsp Vegan margarine, softened
3 tbsp Pure Organic Cacao
1 ½ to 2 tbsp Plant-based milk
½ tsp Vanilla extract
1 ¾ cup Icing sugar, sifted

Method

1. Start by preheating your oven to 350°F (180°C) and butter a mould of 24 mini muffins. Reserve.

2. In a large bowl, pour the vegetable oil, mashed bananas, granulated sugar, the plant-based milk mixture and the vanilla extract. Mix well with a whisk.

3. In a small bowl, combine the Vegan Pro - Maple Vanilla, ground cinnamon, baking powder, baking soda, a pinch of salt and all-purpose flour. Mix well with a whisk.

4. Then, pour the dry ingredients into the liquid ingredients. Mix to incorporate and then divide the dough evenly into the 24 mini muffin cavities.

5. Bake for 17 minutes. Meanwhile, make the icing.

Icing

6. Soften the vegan margarine for about 15 to 20 seconds in the microwave.

7. Add the cacao powder, vanilla extract and sifted icing sugar.

8. Then, add the plant-based milk (1 tbsp at a time) to get a smooth icing consistency.

9. Frost your completely cooled cupcakes.

~ Store these at room temperature in an airtight container or freeze to enjoy later.

By Sara Girard
Writer at RAW Nutritional