Vegan Banoffee Cupcakes

Method

For the cupcakes
Preheat the oven to 200°C (180°C fan), and line a cupcake tin with 12 cupcake cases.

Melt the coconut oil in the microwave or in a saucepan over a low heat and set it aside to cool.

In a large mixing bowl, add the dairy free milk, vanilla seeds, mashed banana, and melted coconut oil. Stir to combine.

In a separate bowl, combine the brown sugar, flour, baking powder, salt, cinnamon and nutmeg, and add them to the wet ingredients.

Whisk until you have a smooth batter with no dry spots, being careful not to over-mix.

Divide the mixture between the cupcake cases, so that the cases are around ¾ full.

Bake for 18-20 minutes until a knife or skewer inserted into the centre of the cupcake comes out clean. Set aside to cool.

For the salted caramel centre
In a saucepan, melt the sugar on medium-high heat while constantly stirring, until it is a deep golden brown.

Add the plant-based butter and mix well until the butter has melted and is fully incorporated into the caramel. Allow to cook for 2-3 minutes.

Check the consistency of the caramel by spooning out a small amount and allow it to cool. You want it to be runny enough to ooze out of the cupcake when cut in half.

Add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely. 

For the icing
Beat the plant-based cream and icing sugar together with a hand whisk until soft peaks form.

Add in the vanilla seeds and salt, fold in gently until it’s evenly distributed.

To assemble the cupcakes
Use an apple corer or piping nozzle to create a hole in the middle of each cupcake. Fill it with the salted caramel sauce.

Pipe the icing on with a piping bag and sprinkle with chocolate shavings.

Serve with a mug of Tick Tock Chai Relax tea and enjoy!