Banana Split Cupcakes
(Drizzled in Chocolate Fudge Sauce)
For the Base (makes approx 15 cakes):
1c Soy Milk
1tsp Apple Cider Vinegar
1/3c Vegetable Oil
1/2tsp Almond Extract
1c Plain Flour
1/3c Cocoa Powder (I use Green & Black's)
3/4tsp Baking Soda
1/2tsp Baking Powder
2 Bananas Sliced
In a large bowl, beat together the Soy Milk & Apple Cider Vinegar until they curdle (this should take several minutes). Next, blend in the Sugar, Vegetable Oil, Vanilla & Almond extracts. Set aside.
In a separate bowl sift together the Flour, Cocoa Powder, Cinnamon, Baking Soda, Baking Powder, and Salt. Then, using a hand held mixer, combine the dry and wet ingredients until all are well incorporated.
Gently fold your Banana Slices into the chocolate mixture.
Evenly pour the mixture into your lined cupcake tins (approx. 3/4 full), then pop into the oven at 170c for 20min.
Set aside to cool.
For the Chocolate Fudge Sauce:
150ml Soya Creamer
2tbsp English Honey
4tbsp Brown Sugar
100g Dark Chocolate Pieces
In a small sauce pan, bring the Creamer, Honey, and Brown Sugar to a boil. Lower the heat and add the Butter & Chocolate to this mixture- stirring occasionally until all is melted into a thick chocolate syrup.
Place the mixture into a bowl and leave to cool before drizzling over your cakes.
Break out colourful candies and glazed cherries for an extra special touch.
Until next time...