I made banana bread one day and was enjoying it slathered with almond butter. I love the two flavors together, a kind of rich, sweet, creamy, nuttiness. I began to think that I would really fancy a cupcake with the same flavors. So I started playing...
Almond Butter Cupcakes
Makes 12 cupcakes
- 3/4 cup almond milk
- 1 tablespoon ground flax seeds
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup almond butter
- 1/4 cup brown sugar or sucanat
- 1 teaspoon vanilla extract
- 1/4 cup oil
In a glass measuring cup vigorously whisk together the almond milk and flax. Set aside.
In a large mixing bowl combine flour, baking powder & soda and salt. In a separate bowl mix almond butter, brown sugar vanilla and oil until well combined. Pour the milk mixture and sugar mixture into flour and gently combine. Pour batter into cupcake pan, filling each 3/4 of the way full. Bake for 10-13 minutes, until a toothpick (or in my case, a skewer) inserted in the center comes out clean. Cool completely before topping with banana buttercream.
*Make sure these cupcakes cool off completely before you handle them. Otherwise, they will crumble and fall apart. These babies are delicate!
- 1/2 cup Earth Balance margarine
- 1 banana
- 1 cup powdered sugar