Banana Bread French Toast Cupcakes [Vegan]

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.

SERVES : 12            COOK TIME : 22  

INGREDIENTS

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

PREPARATION

1. Preheat oven to 350°F and line pan with paper liners.
2. Toast walnuts in a 350°F oven for just a few minutes – 4-5 should do the trick. Cool, then chop into small pieces.
3. Throw your mashed banana in a blender or just smash it with a fork.
4. Sift the flour, baking soda, baking powder, cinnamon, salt, and sugar into a large bowl, mix well.
5. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond, and mashed banana.
6. Stir or fold the wet ingredients into the dry. Small lumps are fine. Finally, add the walnuts, folding gently.
7. 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.
8. To make the vegan maple buttercream frosting, beat all of the ingredients together until they’re light and fluffy.