Vegan Bananas Foster Cupcakes
 
 
Preheat oven to 375°F
Make sure all of your ingredients are at room temperature
If you are using the Jumbo Muffin Tins with no liners, be sure to grease them generously
This is a building on recipes project so it is a good idea to prepare the aquafaba buttercream icing in advance, add the optional rum at the last stage of mixing.
Serves: 9 Jumbo Cupcakes or 12 standard cupcakes
Ingredients
  • For the Banana Cake Batter
  • All Purpose Flour 2cups (250g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Salt 1 teaspoon (6g)
  • Earth Balance Buttery Sticks or Vegetable shortening 8 Tablespoons (113g)
  • Granulated Sugar 1 cup (200g)
  • Ground Flax Seeds 2 Tablespoons (16g)
  • Hot Boiled Water 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Super Ripe Bananas 3 medium (approx 275g)
  • Almond Milk ½ cup (120ml)
  • For the Icing & Flambè Bananas:
  • ½ Recipe Aquafaba Swiss Buttercream
  • 2 Tablespoons Rum *optional
  • 2 Bananas
  • 2 Tablespoons Earth Balance Buttery Sticks
  • Light Brown Sugar as needed (about 2 tablespoons)
  • *vegan caramel sauce for garnish optional
Instructions
  1. Cream the earth balance with the granulated sugar until light & fluffy (approx 3-5 minutes)
  2. Combine the ground flax with the hot water and let stand for 5 minutes until thickened then add the vanilla
  3. Add the flax egg mixture slowly to the creamed mixture while mixing on low speed
  4. Scrape the bottom and sides of the bowl often
  5. Add about ⅓ of the sifted flour, baking powder, soda and salt mixture to the creamed mixture on low speed and mix just until it is combined.
  6. Slowly add in half of the almond milk mixture while mixing on medium to low speed
  7. Add another ⅓ of the dry ingredients and then the remaining almond milk
  8. Add the last of the flour mixture last and mix just until it is combined
  9. Add the mashed bananas last
  10. Bake in preheated 375°F oven for 15 minutes then lower the temperature to 325°F and continue baking until they are done
  11. For Jumbo Muffins: total bake time is about 30 minutes, for Standard Muffins: total bake time is about 22 minutes or until they spring back gently when you press the center
  12. Prepare the buttercream recipe (if you have not already) and add the *optional rum at the last stage of mixing.
  13. Pipe the buttercream onto the cooled caupcakes and then prepare the caramelized bananas.
  14. Melt the earth balance in a large sautè pan and then add the sliced bananas.
  15. Add the light brown sugar and cook until the sugar is melted and the bananas start to caramelize, turned them as needed.
  16. Add the rum to the hot pan and be very careful not to splash!
  17. Remove from the heat, cool slightly and top the cupcakes with the bananas foster.
Notes
For best taste serve the finished bananas foster cupcakes immediately after topping with the caramelized bananas.

They can be stored in the refrigerator for up to 2 days with plastic wrap draped directly over the bananas to prevent browning

Un-iced banana cupcakes can be stored in the freezer wrapped well for up to 1 month
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/bananas-foster-cupcakes/