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:
makes 12 cupcakes
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
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!
Bake for 20 to 22 minutes until knife inserted into cupcake comes out clean. Cool completely before…
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.