These are a lovely combination of flavours. We love mixing things up a bit, combining our Vegan Chocolate Cupcake recipe with a Vegan Banana Caramel Cupcake seemed a great idea! You can, of course, keep it simple and do the Banana Caramel Cupcake only. For the Vegan Caramel you can get our recipe here.
Free From: Dairy, Eggs, Nuts
Contains: Gluten
Preheat oven to 180°C or 350°F
Vegan Banana Caramel Chocolate Cupcakes
This is a great combination of vegan cupcakes that makes a pretty vegan cupcake, iced or plain. We mixed two of our favourite recipes but you can do them one at a time if you like! The recipe for the caramel in linked in the body of the text. You will only need 1/4 cup of the caramel so save the rest for vegan ice cream!
- January 22, 2020
- About 15 cupcakes
- Print this
Ingredients
- For each cupcake type
- 1 1/2 cups self raising flour
- 2/3rd cup granulated sugar
- 6 tablespoons melted dairy free margarine or flavourless oil
- 1 cup dairy free milk
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1 tsp Vanilla
- For the Banana cupcakes add 1 mashed ripe banana, another teaspoon of Vanilla and 1/4 cup vegan caramel
- For the chocolate cupcakes add 1/4 dark vegan cocoa
Directions
- Step 1
- Preheat your oven, and line your cupcake tin
- Step 2
- I simply mixed the basic ingredients for both cupcakes together in one large bowl. So that’s the flour, sugar, baking powder, baking soda, apple cider vinegar, milk and 1 tsp of Vanilla and gave it a good mix. You can do them in separate bowls if you like, but if you do it the way I did then you need to remember to double the recipe
- Step 3
- Then I divided the batter into two bowls and added the cocoa to one, and the banana, caramel and additional vanilla in the other
- Step 4
- Now comes the slightly messy part. I filled the cupcake holder about 1/3 full with the Banana mixture, and then dribbled in the chocolate and topped up as needed to get to 2/3rds full. You will get about 15 good sized cupcakes.
