Grease generouslyyour Jumbo Muffin Tins with professional bakery pan grease *I did not use paper liners, however you can if you prefer Preheat the oven to 350°F I understand not everyone can get the same Egg Replacers, specifically the FYH Vegan Egg. ** see more notes above the recipe in the text article In which case you can use 4 Tbs Flax Meal and same amount of water - but the water must be hot to reconstitute the flax
½ Cup COLD Caramel Sauce reserved from above recipe
Rum Extract 2 teaspoons (10ml)
Instructions
For the Cake:
Combine the FYH Vegan Egg with the cold water and whisk smooth, add the vanilla extract
Cream the vegan butter with the sugar on medium to high speed until light & fluffy, about 5 minutes.
Meanwhile sift the flour with the baking powder, spices and salt
Add the vegan egg mixture to the creamed mixture and mix smooth
Add the sifted flour mixture while mixing on low speed until combined then add the banana puree and mix smooth
Divide the batter evenly in the pans and bake in a preheated 350°F oven for 30-35 minutes or until they are springy to the touch when you gently press the centers.
Cool completely while you prepare the caramel dip for the bananas and then the caramel drip sauce
For the Caramel Dip & Drip Sauce:
In a medium heavy bottom sauce pot cook the sugar with the lemon juice stirring to help dissolve the sugar but then stop stirring once it starts to boil, place a lid over top just to create steam and help any sugar crystals dissolve.
Once the caramel starts to turn amber, watch it closely as it can go from light amber to burnt in an instant!
Turn off th4e heat and then add the vegan butter and the room temperature plant milk and stir gently with a wooden spoon to dissolve the caramel.
Cool completely before using in the buttercream recipe as follows (and the remaining will be the drip for the cupcakes)
Add the last stage of mixing add in ½ cup of the reserved cooled caramel drip sauce from above recipe and then the rum extract
For the Caramelized Banana filling:
Melt the vegan butter with 1 Tablespoon of the brown sugar in a heavy bottom saute pan
Add the sliced bananas and fry until they are browned and then flip them over to cook the other side, sprinkle the other 1 Tbs brown sugar over top and cook until starting to caramelize.
Deglaze the pan with 2 Tbs rum *optional
Transfer to a tray to cool
Now you can assemble the cupcakes as shown in the video tutorial.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/bananas-foster-cupcakes/