Vegan Elvis Cupcakes

International Bacon Day is an unofficial holiday that is observed on the Saturday before Labor Day. Since animal agriculture is an extremely cruel business, and because bacon has been classified as a group 1 carcinogen by the World Health Organization, celebrating this day with animal-based bacon doesn’t seem like a very good idea. Celebrate the cruelty-free way with the vegan bacon recipes in Baconish by Leinana Two Moons instead!

Leinana’s vegan Elvis Cupcakes are made with super moist, fluffy banana cake, rich, peanut buttery frosting, and coconut bacon flakes. Bake these for someone you love, and they’ll say, “Thank ya, thank ya very much.”

Vegan Elvis Cupcakes
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Elvis Cupcakes

Servings 12 cupcakes
Author Leinana Two Moons

Ingredients

Cupcakes:

  • 1 1/2 cups unbleached all-purpose flour 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut oil, melted
  • 4 very ripe medium bananas, mashed with a fork
  • 1/2 cup plain or vanilla vegan yogurt
  • 1/2 teaspoon vanilla extract

Frosting:

  • 8 ounces vegan cream cheese
  • 3/4 cup creamy no-stir peanut butter
  • 2 cups confectioners’ sugar
  • 2 tablespoons plain unsweetened almond milk
  • 1/4 cup coconut bacon, for topping
  • 12 dehydrated, sweetened banana chips

Instructions

  1. Preheat the oven to 350°F. Line a muffin pan with 12 cupcake liners.
  2. Cupcakes: Whisk together the flour, sugar, brown sugar, baking powder, and baking soda in a large bowl. In another medium bowl, combine the oil, bananas, yogurt, and vanilla, and mix until smooth. Add the wet ingredients to the dry ingredients. Mix well.
  3. Pour the batter into the prepared cupcake liners. Each cupcake well should be about 3/4 full.
  4. Bake for 25 to 30 minutes, until golden brown. If you insert a toothpick into the center of one, it should come out clean. Remove the cupcakes from the oven and set aside to cool.
  5. Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl, cream together the cream cheese and peanut butter with an electric mixer. Alternate adding 1 cup of the confection-
  6. ers’ sugar and 1 tablespoon of the milk, mixing well between each addition. I found that 2 cups of confectioners’ sugar is plenty, but add up to 3 cups if you like it sweeter or if it is not thick enough.
  7. When the cupcakes are cooled, generously top them with the frosting. Sprinkle the top with about 1 teaspoon of Coconut Bacon, and place a banana chip in the frosting.

Recipe Notes

Note: You want the bananas to be very ripe. Mostly covered with dark brown spots is perfect. The riper the banana, the moister the cake and the deeper the banana flavor.

Baconish by Leinana Two Moons

From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

 

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