Banana Cupcake Batter 68

Banana Cupcake Batter

INGREDIENTS

2 cups unbleached all-purpose flour
1 1/2 tsp baking soad
1/2 tsp salt
1 cup sucanat (or sugar)
1/3 cup oil
5 ripe bananas
2 Tbsp water
1 tsp vanilla extract
1 tsp cinnamon
pinch of nutmeg
pinch of cloves
1 cup chopped walnuts
INSTRUCTIONS

• Preheat oven to 350 degrees. Prepare cupcake pan.
• Mix flour, baking soda, and salt in a med size bowl.
• In a large bowl, mix sugar and oil together, then add the banans and mash them. Stir in remaining ingredients. Add the flour mixture to the wet mixture.
• Spoon batter into cupcake pan, filling cups to about 1/2 inch from the top.
• Bake for 20-25 minutes (mine took about 23 min), or until a toothpick inserted into the center comes out clean.

While these are baking, make:
INGREDIENTS

Peanut Butter Frosting

1/4 cup of natural, creamy peanut butter
3/4 cup powdered sugar
1/2 tsp vanilla
2-4 Tbsp soymilk (this amount will vary depending on the consistency of your peanut butter and how firmly packed the sugar was when measuring).

INSTRUCTIONS

Beat peanut butter with sugar.

Add in vanilla and soymilk, one Tbsp at a time until you've reached your desired consistency.

After you've frosted all of the cupcakes, make:

Chocolate Glaze

INGREDIENTS

1/4 cup or so of semi-sweet vegan chocolate chips
soymilk
INSTRUCTIONS

• Melt chocolate chips in a double boiler or in a metal bowl over a pan of boiling water.
• Using a small spatula, mix in soymilk, 1 Tbsp at a time until you have a thin, drizzly consistency.
• Quickly drizzle over cupcakes. If you wait too long, it will start to harden. Put it back over the boiling water to re-heat and thin (you may have to add some extra soymilk).

Cool cupcakes in refrigerator for 1/2 hour to harden frosting and chocolate glaze.

Copyright from http://vivaciousvegansrecipes.blogspot.com/2006/09/banana-pb-cupcake.html