Vegan Banana Cupcakes

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Vegan banana cupcakes require you to get your bananas as ripe as possible. Make vegan banana cupcakes with help from a food and fashion writer in this free video clip.

Part of the Video Series: Vegan Desserts
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Hello, I am Tara Redfield, I'm a food writer in Los Angeles, and today I am with guest vegan pastry chef Sarah Creighton, and she is going to show how us how to make banana cupcakes. Right on. Okay, so the first thing you wanna do is get a banana, as ripe as possible. It doesn't have to be completely brown, but you definitely don't want it to be green. And, put it in your blender or food processor, and whip it up until it's created like a mush basically of just like the banana liquid. And then from whatever size banana you have, you might have to do two if they're small, or you might just need one. You wanna do half a cup of this sort of liquefied banana. And you would set that aside. And then you're going to add all of your dry ingredients together. And we have, first we're gonna add a cup and a fourth of all-purpose flour. So we've got that. And then we're going to add our baking soda, and we're going to do a fourth teaspoon of baking soda, so not too much. Add that in. Then we're gonna do our baking powder, and we're gonna do 1 teaspoon of baking powder. And about how many cupcakes will this make? You can generally get between eight to a dozen depending on how it goes. Usually you get about eight. Right, depending on the size. If you wanna make them bigger, you'll just get eight. If you want them smaller inside the cup, you'll get about 12. So we've got some of our dry, and then we're gonna add our salt. So that's half a teaspoon salt. And then our sugar, which is 3/4 cup sugar, pour that in, and then we're gonna mix our dry ingredients together. You wanna just get them well combined. And then you wanna create a well in the center to pour the wet ingredients. You wanna create like a little circle, and that's where you're gonna put all the wet ingredients, and then combine everything together. Okay, so once we've created our well, we wanna make sure our oven is pre-heated to 350 degrees Fahrenheit, and also make sure that our cupcake tray has our baking cups inside it. And now we're gonna go ahead and add the wet ingredients. So, now that we've got our well created, we're gonna add our wet ingredients. First we're gonna add our olive oil, a third of a cup. You can use canola or whatever oil you use for baking. I use olive oil. And then we're gonna add our milk. I used almond milk, but you of course can use rice milk, or whatever, oat milk, whatever you like. So I've got about 2/3 cup of almond milk, put that in. And now we're gonna add our vanilla. So we've got 1 1/2 teaspoon vanilla. Now that that's added in, we're gonna put in the banana that we made first, which is the 1/2 cup of the sort of blended up banana mush. Put that in there. The key ingredient. Yeah, it's gonna make the banana cupcakes very sweet and very rich. Okay, so once we've got all the banana in there, we have completely added our wet ingredients to the dry, and now we're going to fold them together. And you wanna mix until just well combined. You don't want it to be overly stirred up, you just want it to be a little bit clumpy, and you wanna create a batter with it. And they're pretty dry right now, so you wanna keep mixing until you get all of that flour mixed in there. You want it to be wet over all, you want it to be like a wet batter mixture. And now this is sort of a little light yellow color. Right, it's sort of like banana-y. It looks banana-y. When you bake it, will it get darker. It's gonna be a golden, it's gonna be like golden yellow color. Very nice banana color for our cupcakes. Okay, so now that we've got that mixed up, we're gonna go ahead and fill up our baking cups. I like to use one of the measuring cups to fill them. So you just wanna fill it to about two-thirds of the way up. You don't wanna go any higher than that, because as it bakes it will overflow and create quite a mess in the oven. So about two-thirds of the way up. Great. And you're gonna bake these for about 20 minutes. It's gonna be, you might want to check them at about 15, but it will probably be about 18 to 22, depending on your oven. So at about 15, check em, just look at them, see how they're doing, if they're golden yet, and then at 20, definitely take them out and insert a toothpick to see. I baked mine to 22. So you just wanna keep an eye on them. Okay. Get those in the oven. We will put these in the oven. Alright, here are the finished banana cupcakes. We let them bake for about 20 minutes, and Sarah tell us a little bit about the icing. Okay, well for the banana cupcakes I went ahead and did a chocolate frosting, which is basically just a butter cream frosting except you add the cocoa powder, and then I went ahead and iced them, and then topped them off with some banana chips, which you can get at pretty much any store. And I think it makes a nice design. And I also like to use the golden baking cups, because it sort of sets off the golden cupcake for the bananas. So, it's really good. And you can do any frosting that you want, I obviously chose chocolate because I like chocolate, but feel free to use a vanilla or you can even make a banana frosting, or a peanut butter frosting, that's good with bananas, so it's up to you. Great! Sarah these look delicious, thank you so much! You're welcome.

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