Tropical vegan cupcakes

Colour edit

Since university has finished for the summer I have been spending a lot of time in my tiny wee kitchen.  My boyfriend’s family have many an allergy, and adjusting to these can threaten the success of a bake. This leads me to experiment whenever I get the chance. I am really enjoying using ripe banana for recipes other than the mandatory banana bread. Not that I am knocking banana bread, but if you forgot about your bananas as often as I do you would be fed up with it too.


Tropical Vegan Cupcakes

Makes 9 cupcakes

80g caster sugar
100g Vitalite (or any dairy-free margarine)
½ cup mashed ripe banana
100g self-raising flour
30g dessicated coconut
zest of one small orange (or half a large orange)

  1. Line 9 holes in a cupcake tray. I use cupcake cases in a muffin tray but you can use whatever you have. The size and final quantity of little cakes may vary a wee bit. Preheat oven to 200˚ normal oven, 180˚ fan oven or gas mark 6.
  2. Beat margarine and sugar until light and fluffy and very pale in colour. This stage is particularly important in the vegan cupcakes as the air that gets beaten in ensures that the sponge is light rather than heavy, like regular banana bread.
  3. Add the mashed banana and mix. Then fold in flour, coconut and orange zest.
  4. Spoon your mixture into each of the cases. Add a little at a time to each to make sure you don’t end up with one mega cake and a hoard of mini ones (yes, speaking from experience!).
  5. Bake for about 20mins. When cooked the cakes should spring back from a very gentle prod or a skewer inserted into the centre of one should come out clean. Allow to cool in tray for 10 minutes then move to a wire rack to cool fully. They are very yummy at this warm stage. Go on try one, no one else will know there is one (or 4) missing.
  6. Add your favourite icing and decoration! I used Poundland’s vanilla icing. Cheeky I know but the consistency is really good for a vegan icing and the flavour is rather nice too. Icing in my photos is blue as I have been practicing for someone’s birthday, but please do not feel that this is necessary!
  7. Optional last step, take a photo and Instagram or tweet it using the tag #amysbakes so I can see your lovely munchies.

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