WE LOVE… ICE CREAM CONE CUPCAKES pg38 // RED VELVET MUFFINS pg39 // BISCOFF CUPCAKES pg41
Chocolate banana cupcakes
MAKES 10-12
4 large ripe bananas, peeled
150ml (¼ pt) sunflower oil
6 tbsp brown rice malt syrup
6 tbsp coconut milk
2 tsp vanilla extract
115g (4oz) plain wholemeal flour
75g (3oz) cacao powder
75g (3oz) carob powder
3 tbsp ground flaxseeds
1-2 tbsp ground almonds
1 tbsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp sea salt
1 Preheat the oven to 180°C/Gas Mark 4. Line a cupcake tin with cupcake cases or papers.
2 Mash the bananas in a medium bowl. Add the oil, brown rice malt syrup, coconut milk and vanilla and combine, using a fork.
3 Mix all of the other ingredients together in a separate large mixing bowl.
4 Add the wet ingredients to the dry ingredients and mix to combine, using a spoon, working quickly.
5 Spoon the batter into the cupcake cases so that they are about threequarters full. Bake for about 25 minutes in the oven, until they are golden brown and spring back when lightly pressed. Leave to cool on a wire rack before serving.
Recipe taken from Vegan Cookbook by Tony and Yvonne Bishop-Weston, ISBN 9780754834441 © Lorenz Books 2019.
Ice cream cone cupcakes
Decorate with your choice of sprinkles and glitter, then TOP WITH A chocolate flake
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About Baking Heaven
Celebrate summer with your favourite British bakes in the new issue of Baking Heaven! Make a GBBO showstopper at home, create an irresistible chocolate-filled Russian plait with Richard Bertinet's step-by-step guide, whip up a coconut layer cake, try new cookie flavour combos & lots more. Get your apron on and download your copy now!