Vegan Banana Bread French Toast Cupcakes

Recipe courtesy of Natalie Slater

Show: The Perfect 3

Episode: Cupcakes

Vegan Banana Bread French Toast Cupcakes

Name: Vegan Banana Bread French Toast Cupcakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: About 12 cupcakes
Ingredients: 1/2 cup mashed overripe banana (about 1 medium banana); 1 1/4 cups all-purpose flour; 3/4 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon fine salt; 1/4 teaspoon baking soda; 2/3 cup soy or rice milk; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup walnuts, toasted, cooled and chopped; 1/2 cup mashed overripe banana (about 1 medium banana); 1 1/4 cups all-purpose flour; 3/4 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon fine salt; 1/4 teaspoon baking soda; 2/3 cup soy or rice milk; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup walnuts, toasted, cooled and chopped; 2 cups confectioners' sugar; 6 tablespoons margarine, such as Earth Balance; 6 tablespoons non-hydrogenated vegetable shortening; 2 tablespoons maple syrup; 1/2 teaspoon maple extract; Pinch salt

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Level: Easy
Total: 1 hr 20 min

Prep: 15 min
Inactive: 45 min
Cook: 20 min

Yield: About 12 cupcakes

Level: Easy
Total: 1 hr 20 min

Prep: 15 min
Inactive: 45 min
Cook: 20 min

Yield: About 12 cupcakes

Ingredients

Cupcakes:

1/2 cup mashed overripe banana (about 1 medium banana)

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon fine salt

1/4 teaspoon baking soda

2/3 cup soy or rice milk

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup walnuts, toasted, cooled and chopped

Cupcakes:

1/2 cup mashed overripe banana (about 1 medium banana)

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon fine salt

1/4 teaspoon baking soda

2/3 cup soy or rice milk

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup walnuts, toasted, cooled and chopped

Maple Buttercream:

2 cups confectioners' sugar

6 tablespoons margarine, such as Earth Balance

6 tablespoons non-hydrogenated vegetable shortening

2 tablespoons maple syrup

1/2 teaspoon maple extract

Pinch salt

Maple Buttercream:

2 cups confectioners' sugar

6 tablespoons margarine, such as Earth Balance

6 tablespoons non-hydrogenated vegetable shortening

2 tablespoons maple syrup

1/2 teaspoon maple extract

Pinch salt

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake tin with paper liners. Throw your mashed banana in a blender or just smash it with a fork. Sift the flour, sugar, baking powder, cinnamon, salt and baking soda into a large bowl and mix well. Whisk together the soy milk, oil, vanilla, almond extract and mashed banana in a smaller bowl. Stir or fold the wet ingredients into the dry ingredients (small lumps are fine), and then gently fold in the walnuts. Fill the liners two-thirds full and bake until the tops spring back when lightly touched, 20 to 22 minutes. Cool in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and cool completely before frosting.
For the maple buttercream: Beat together the confectioners' sugar, margarine, vegetable shortening, maple syrup, maple extract and salt with an electric mixer until the frosting is pale and fluffy. Divide the frosting evenly between the cupcakes.

Maple Buttercream:

For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake tin with paper liners. Throw your mashed banana in a blender or just smash it with a fork. Sift the flour, sugar, baking powder, cinnamon, salt and baking soda into a large bowl and mix well. Whisk together the soy milk, oil, vanilla, almond extract and mashed banana in a smaller bowl. Stir or fold the wet ingredients into the dry ingredients (small lumps are fine), and then gently fold in the walnuts. Fill the liners two-thirds full and bake until the tops spring back when lightly touched, 20 to 22 minutes. Cool in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and cool completely before frosting.
For the maple buttercream: Beat together the confectioners' sugar, margarine, vegetable shortening, maple syrup, maple extract and salt with an electric mixer until the frosting is pale and fluffy. Divide the frosting evenly between the cupcakes.