Vegan cupcakes as pretty as this chocolate banana variety should be enough to entice even the most true blue meat eaters to try them. They’re moist and delicious, with a creamy chocolate frosting that will put a smile onto your face.
Even for the carnivores in the bunch, vegan cooking and baking has taken on a stronger presence in the food blogging community recently. I suspect it’s because the FDA has been doing a less than stellar job of keeping foods safe for human consumption. They don’t seem to give a hoot about the excessive hormones being pumped into Tom the turkey or Christa the chicken, nor do they have concerns about the “pink slime” burgers moving their way onto store shelves and into fast food restaurants, and they definitely don’t give a care as to the fact that some of the larger food manufacturing companies out there who continue to include GMO’s (Genetically Modified Organisms) into so-called healthy foods.
Truth be told, if it weren’t for my ever-present adoration with bacon and eggs, I might seriously consider jumping onto the vegan train for the long haul. There are some incredibly healthy protein options available for vegans, and it seems that every day, another vegan option appears onto store shelves. I never imagined that I would enjoy making and eating vegan dishes like quinoa chickpea patties, but I really do!
OK, so back to this vegan cupcakes recipe. It’s adapted from one that I found in Joy the Baker’s cookbook. The recipe actually calls for the use of avocados, but since I just baked with those last week, when I made Joy’s avocado fries recipe, I thought I would substitute the avocado for an equally awesome fruit that pairs well with chocolate and can be used as a fat replacement. Enter bananas!
I’m not too experienced baking vegan treats, but Joy did a great job in her book of explaining what to expect in the way of texture, taste, and overall appearance. That really helped after I mixed up the batter and saw how loose it was.
Turns out, the lack of eggs and real butter in the recipe prevents the batter from getting exceptionally thick and/or fluffy. Let me tell you, the batter might be thin and lifeless, but the vegan cupcakes were definitely fluffy and fabulous! The end result was a moist cupcake with a consistency very similar to sponge cake. Lots of chocolate flavor with just a slight hint of banana. The vegan buttercream frosting fluffed up nicely too, lending itself to perfect piping consistency.
Have you ever seen such pretty cupcakes? Admittedly, I have, but I’m awfully proud of these vegan cupcakes, and I think you’ll love the recipe, so let’s carry on, shall we? 🙂
For decorating, I placed the frosting into a pastry bag that I fitted with a large coupler and a Wilton 1M pastry tip.
To make the rose effect with the frosting, I started in the middle of the cupcake and piped my way around and out to the edge of the cupcake. For a better visual on the procedure, check out this great how-to video that Amanda made. It really helped see just how easy the technique is!
Now that I know how to make them, this is your advance warning that you’re going to see a LOT of roses on my future projects. I can hardly wait to experiment with different colors and create myself a world full of buttercream roses!
As always, if you make these vegan cupcakes, or any of my other recipes for that matter, please leave me a comment to let me know what you think of them.
Looking for more vegan cupcakes to bake?
Check out my Vegan chocolate raspberry cakes! I made them into miniature cakes, but the recipe works perfectly for making cupcakes, too.