TCB Cupcakes

What’s a vegan to do with an overly ripe couple of bananas, the dregs of the peanut butter jar and not enough vegan bacon bits to make anything out of? Take care of business and get rid of all of the above by mixing up a batch of Elvis inspired:

TCB Cupcakes
makes 12 cupcakes

Ingredients:

1/2 cup crunchy peanut butter
2 very ripe bananas
3/4 cup granulated sugar
1/3 cup canola oil
2/3 cup soy/rice/your favorite milk
1 tsp. vanilla extract
1/4 tsp. liquid smoke
1 1/4 cup all-purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

For the glaze
1/2 cup maple syrup
1/8 cup vegan powdered sugar
1/4 cup vegan bacon bits

Directions:
Preheat oven to 350F and get your cupcake liners of choice ready.

In a bowl, mash bananas and peanut butter until very smooth. Add wet ingredients: canola oil, soy milk, vanilla extract and liquid smoke, and use an immersion blender until smooth-ish. Don’t ruin the chunky peanut butter texture.

In a larger bowl, sift together dry ingredients–flour, sugar, baking soda and powder, and salt. Make a well in the dry ingredients and pour wet ingredients. Fold wet into dry until just combined. Never overmix your cupcake batter!

Fill liners two-thirds full with batter.

Bake for 20 to 22 minutes until knife inserted into cupcake comes out clean. Cool completely before…

The Glazing:
Place the maple syrup and powdered sugar in a small saucepan over medium-low heat. Bring to a boil, stirring often. Boil for a minute. Turn the heat off, add vegan bacon bits and stir the glaze for another 30 seconds or so.

Use a pastry brush to apply glaze and bacon bits to the tops of the cupcakes.

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