Vegan Elvis Cupcakes

Ingredients

Cupcakes

• 1/2 cup mashed banana (over ripe)
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup canola oil or vegetable oil
• 2/3 cup rice milk or soymilk
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

Frosting

• 1/8 cup margarine, softened
• 1 tablespoon shortening
• 1/4 cup creamy peanut butter
• 3/4 teaspoon vanilla extract
• 1/2 cup confectioners' sugar, sifted
• 1 tablespoon soymilk

Directions

1. 1

   Cake:.

2. 2

   Preheat your oven to 350 degrees and line your pan with paper liners.

3. 3

   Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.

4. 4

   Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well.

5. 5

   In a smaller bowl, whisk together the oil, soy or rice milk, vanilla extract, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, but don’t over mix or you’ll get tough cupcakes. Small lumps are fine. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean. Cool completely before frosting.

6. 6

   Frosting:.

7. 7

   With an electric mixer, cream together margarine and shortening until smooth. Add peanut butter and vanilla, beat until very smooth. Beat in confectioners sugar, mixture will be very stiff (You may need to add an extra 1/8 cup confectioners sugar). Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.