Tea party recipes - Vegan banana and peanut butter cupcakes

Ingredients - makes 16

• 240g self-raising flour
• 140g golden caster sugar
• One tsp bicarbonate of soda
• 240g egg-free mayonnaise
• Two large or three small ripe bananas, mashed
• One tsp vanilla extract
• 25g vegan dark chocolate chip

For the icing

• 80g vegan margarine
• 250g icing sugar
• 25ml vegan milk or almond milk
• Two tbsp smooth peanut butter

Method

1. Heat oven to 170°C/150°C fan/Gas Mark 3½. Line the muffin tins with 16 cases.
2. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda
3. In a second bowl or jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined. Spoon the mixture into the case and bake for 20 mins Remove the cupcakes from the oven and sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.
4. For the icing – combine the vegan margarine and icing sugar, then add the vegan milk and continue to mix until completely combined. Finally stir in the peanut butter. Pipe or simply spread the icing on top of the cakes.
5. Store in an airtight container and eat within two days