If you’ve spoken to my mom lately you might know that I won a Cooking Channel competition with this recipe. Inspired by a dish at Salt & Pepper Diner in Chicago, these moist cupcakes combine cinnamon, maple and banana for a breakfasty-dessert.
Banana Bread French Toast Cupcakes [Vegan]
For the Cupcakes:
- 1/2 cup overripe banana, mashed
- 1 /4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 2/3 cup rice or soy milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup walnuts, toasted and chopped
For the Frosting:
- 2 cups confectioner’s sugar
- 6 tablespoons non-hydrogenated vegetable shortening
- 6 tablespoons margarine
- 2 tablespoons maple syrup
- 1/2 teaspoon maple extract
- A pinch of salt
- Preheat oven to 350°F and line pan with paper liners.
- Toast walnuts in a 350°F oven for just a few minutes – 4-5 should do the trick. Cool, then chop into small pieces.
- Throw your mashed banana in a blender or just smash it with a fork.
- Sift the flour, baking soda, baking powder, cinnamon, salt, and sugar into a large bowl, mix well.
- In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond, and mashed banana.
- Stir or fold the wet ingredients into the dry. Small lumps are fine. Finally, add the walnuts, folding gently.
- Fill liners 2/3 full. Bake 20-22 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before frosting.
- To make the vegan maple buttercream frosting, beat all of the ingredients together until they’re light and fluffy.