Vegan banana & peanut butter cupcakes

Prep Time: 
25 mins
Cook Time: 
20 mins
Makes 16
self-raising flour
golden caster sugar
1 tsp
bicarbonate of soda
egg-free mayonnaise
large or 3 small ripe bananas, mashed
1 tsp
vanilla extract
vegan dark chocolate chips
For the icing
vegan margarine
icing sugar
vegan milk (we used almond milk)
2 tbsp
smooth peanut butter

Heat oven to 170C/150C fan/gas 31⁄2. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins. When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them. For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.