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Vanilla and Banana Cupcakes

by Jac's Veghead (follow)
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This is a classic Martha Stewart recipe that has been given the healthy (vegan) makeover. These cupcakes are light and fluffy and with the icing are beautifully moist and sweet.

Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
Makes: 12 servings

1.5 cups all-purpose flour
1 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons coconut oil (or butter)
3/4 cup coconut sugar
1 chia seed egg
1 teaspoons pure vanilla extract
3/4 cup almond milk
1 ripe banana

1 cup icing sugar sifted
2 tbs coconut oil softened
1 tsp vanilla essence
1 tsp almond milk

Preheat oven to 160 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together the flour, baking powder, sugar and salt.

In a blender mix the banana, milk, chia seed egg, oil and vanilla.

Combine the wet with the dry and gently stir. Be sure not to over mix.

Divide mixture evenly among the liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.

Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack before you ice them.


To make this smooth vanilla icing simply mix all the ingredients until you have a smooth paste. Be sure there is no lumps and add them to your cold cupcakes.

#Cup cakes
#Bake off
I like this Recipe - 5
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