Recipe for egg free bumble bee cupcakes

As if we haven't given you enough delicious egg free recipes this week already! Here is another one. This stunning recipe takes a little longer than some but it is so worth it. Think pineapple, banana, fluffy - moist  sponge. You see what I mean?

Can't wait until they are done? Order from our huge range of egg free cupcakes and pick them up in an hour or have them delivered sameday in London.

Prep time: 1 Hr (Incl. Icing)

Cook time:20 Mins

Yields: 24 Cupcakes

The recipe

This is a special occasion cupcake recipe. The cake flour gives a light and fluffy texture while the bananas, apple sauce and pineapple makes the cupcakes very moist and flavourful.

At  Only-eggless we like to call these cupcakes ‘Bumble-Bee’ because the cake is so sweet, pungent and alluring the bumble-bees would surely be drawn in...

Ingredients

PART 1:

  • 1 cup butter, softened
  • 2 cups white sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

PART 2:

  • 2 cups mashed bananas
  • 1/2 cup crushed pineapple, drained

PART 3:

  • 3 cups self-raising flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon salt

PART 4:

  • 1 cup flaked coconut, unsweetened
  • 1 and 3/4 cups toasted and chopped pecans

Icing Ingredients:

  • 1 package (8 ounces)cream cheese
  • 1/2 cup butter, softened
  • 3 + 3/4 cups confectioner’s sugar
  • 1 teaspoon vanilla extract

Bumble bee egg free cupcakes method revealed:

  1. Preheat oven to 350F/180C for 15 minutes. Line two 12 cup muffin tins with paper liners. While the oven is heating, place the pecans on a cookie sheet and toast it in the oven for 5-7 minutes, stirring it once or twice in the middle. Stay alert so that the pecans don’t burn. After about 6 or 7 minutes, remove the sheet out of the oven and let the nuts cool. Coarsely chop the nuts and set aside.
  2. In a smaller bowl combine together the mashed bananas and crushed pineapple. While mashing the bananas you can add a tablespoon of water or milk to make the mashing easier. In a medium size bowl stir together the Part 3 dry ingredients and set aside.
  3. In another large bowl cream together the butter and sugar using an electric beater. Stir in the apple sauce, yogurt, vanilla extract and vinegar. Beat it for another 2 minutes. The mixture will look curdled, but don’t worry about that.
  4. Now add the fruit mixture and flour mix alternately, mixing well after each addition. Do not use the mixer for this. A spatula or wooden spoon is just enough.
  5. Once the batter comes along well, stir in the coconut and 1 cup of pecans and mix until just combined.
  6. Scoop out 1/4th-1/3rd cup of batter in each muffin cup. We use a standard size ice cream scoop for this and it was perfect.
  7. Bake it for 20-23 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. I tested just after 20 minutes and it was done. Do not over-bake it because the cupcakes will not be moist and you will end up with dry cupcakes. Cool it completely on a wire rack before icing.

Icing your eggless cupcakes:

  1. In a medium size bowl cream together the cream cheese and butter until fluffy. Add vanilla extract and confectioner’s sugar 1 cup at a time and beat until smooth.
  2. Frost the cupcakes and top it with the balance 3/4th cup of toasted and chopped pecans.

Voila! Cupcakes ‘o’ plenty!

Please share your delicious cupcakes with us on Facebook, Pinterest or Instagram … try not to get icing on the keyboard! : )

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