Banana Oreo Cupcakes

Following a plant-based diet does not mean you can't enjoy a less-than-healthy indulgence every once in a while. The next time you're looking for a sweet treat that doesn't shy away from sugar, bake up these cupcake beauties! Made with swirls of banana extract and delicious chunks of Oreo cookies, these cupcakes are the perfect balance of sweet fruitiness and chocolaty goodness.

BANANA OREO CUPCAKES [VEGAN]

INGREDIENTS

FOR THE CUPCAKES:

• 2 cups plain flour
• 1 1/2 cups sugar
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 bananas, mashed
• 1 1/2 cups unsweetened non-dairy milk
• 2 teaspoons distilled or cider vinegar
• 1/8 teaspoon banana extract
• 2 teaspoons vanilla extract
• 2/3 cup neutral oil
• 1 pack sandwich cookies, smashed
• 1/4 cup dried banana, chopped roughly

FOR THE FROSTING:

• 4 1/2 cups confectioner’s sugar
• 3 1/2 cups vegetable shortening
• 1/4 cup vegan butter
• 3/4-1 14-ounce pack of sandwich cookies, divided, ground to a fine crumb
• 1 teaspoon vanilla extract
• 1/8 teaspoon banana extract
• 1/4-1/2 cup non-dairy milk, divided

PREPARATION

1. Preheat your oven to 355°F. Line cupcake pan with 18 paper cases.
2. Mix together the milk and vinegar in a jug and set aside to curdle.
3. Mix together all of the dry ingredients, except the smashed sandwich cookies and banana chips, in a large bowl and mix until well combined.
4. Mash the banana in a separate bowl.
5. Add the banana extract, oil, and vanilla extract to the jug of curdled milk.
6. Add the wet ingredients and mashed banana to the dry ingredients and mix for about 10 seconds, then add the smashed sandwich cookies and banana chips.
7. Fill your cases until about 3/4 full and tap the pan on the counter a few times.
8. Bake for 25-30 minutes, until a skewer comes out clean.
9. Leave to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.While you wait for the cupcakes to cool, make the icing. Cream the butter and fat together in a stand mixer or with a hand mixer until it’s gone slightly fluffy and paler in color, about 1 minute.
10. Add half the confectioner’s sugar, vanilla, and banana extracts, 2 tablespoons of the milk and mix until fluffy.
11. Add the remaining icing sugar and beat until fluffy again.
12. Put a few sandwich cookies aside for decorating, then smash the rest to a very fine crumb and fold into the frosting mixture. Add the extra milk if the mixture is too stiff.
13. Pipe the frosting onto each cupcake. Top each cupcake with a slice of dried banana and a few cookie crumbles. Serve.

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