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    You are in: Home / Recipes / Vegan Elvis Cupcakes Recipe
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    Vegan Elvis Cupcakes

    Vegan Elvis Cupcakes. Photo by magpie diner

    1/2 Photos of Vegan Elvis Cupcakes

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    danakscully64's Note:

    This recipe came from Vegan Cupcakes Take Over The World, but I made a small modification with the frosting (using much less, trust me, it doesn't need much). No one will believe you when you tell them they're vegan. The cupcakes taste like moist banana bread. Double frosting recipe to create cupcakes like the ones in the photo. My favorite vegan margarines to use for baking include Earth Balance and Nucoa (in the tub, although it's been impossible to find lately).

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Cupcakes

    Frosting

    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.

    Ratings & Reviews:

    • on February 21, 2012

      55

      These are the best cupcakes I've ever had!! I've made them a couple times and will be making them again soon. They do taste like banana bread with a delicious peanut buttery frosting. SO moist and no one could even tell that they were vegan. I used almond milk.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2011

      55

      Making these for they second time, they are just amazing!! Really sweet though, but hey some of us like that! Really moist and noone knows they are vegan if you dont tell them. I double the frosting as suggested and use my frosting pip (or zip-lock) and they look beautiful.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2010

      55

      I have made this recipe (cake part only) a number of times. I use rice milk or milk, almost black bananas and leave out the almond extract. They are so soft, light, and quite tasty! I love how fast the batter comes together, too. I heavily sprinkle the tops with turbinado sugar before baking. Thanks for sharing such a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Vegan Elvis Cupcakes

    Serving Size: 1 (70 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 288.4
     
    Calories from Fat 124
    43%
    Total Fat 13.8 g
    21%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 209.9 mg
    8%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 1.0 g
    4%
    Sugars 26.7 g
    107%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    rice milk

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