Banoffee Cupcakes

Instructions

• Preheat oven to 180ºC fan and line 2 cupcake tins with cupcake cases.
• Mash 2 small bananas with a fork in a bowl and weigh out 120g. You’ll want 60g for the cupcakes, and 60g for the buttercream.
• In a small bowl, combine the Nature’s Charm evaporated oat milk with the apple cider vinegar and whisk until fully combined. This creates a vegan buttermilk.
• In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
• Add the oil to the ‘buttermilk’ and whisk to combine.
• Add the wet ingredients into the dry and mix until a smooth batter.
• Fold in 60g of banana puree.
• Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
• Pop the cakes into the centre of the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer down the centre of the cakes and it comes out clean and they are springy to the touch.
• Place the cupcakes on a cooling rack and allow to cool fully before frosting and decorating.