Jam Filled Vegan Banana Cupcakes
Back when I used to run an ice cream company I used to spend my Saturdays at a wonderful market in London called Brockley Market. One of my fellow traders was a company named Single Origin who specialise in some of the most spectacular jams and preserves I’ve ever come across.
Recently, they kindly sent me a selection of their three best sellers, one of which was a jar of King George Blackberry Preserve which was just beyond delicious. Spreading it on toast didn’t do it justice so I whipped up a batch of banana cupcakes and piped the jam directly into them. The result was fantastic! Sharp and sweet with a beautiful creamy vanilla frosting. If you can’t get your hands on Single Origin, make sure you use a good quality jam for this recipe, as it really is the star of the show!
For the Cupcakes
1 tsp psyllium husk powder + 4 tsp water (alternatively use 1 tbsp ground flax seeds and 3 tbsp water)
170ml soy milk + 1 tbsp apple cider vinegar
85g vegan butter
85g light brown sugar
115g granulated sugar
1 tsp vanilla
2 ripe bananas
245g plain flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
For the Filling and Frosting
62g vegan butter at room temperature
42g vegan margarine at room temperature
170g powdered sugar (sifted)
1/2 tsp vanilla
12 tbsp blackberry or blueberry jam
Zest of 1 lemon
To Make the Cupcakes
Preheat the oven to 175c. Line a 12 well cupcake tin with cupcake cases. Set aside.Make your egg replacer by mixing together the psyllium husk powder or the ground flax seed with the water in a small bowl. Set aside to thicken.
Make your “buttermilk” by mixing the soy milk with the apple cider vinegar in a small bowl. Set aside to thicken.
In the bowl of a stand mixer, beat the vegan butter on high speed for a few minutes or until smooth. Scrape down the sides and then add the sugars and the vanilla. Beat to combine. In a medium bowl, mash the very ripe bananas until roughly smooth and add to the butter mixture. Beat to combine. Add the psyllium or flax egg and beat to combine.
With the mixer running on low speed, add half of the soy buttermilk followed by half of the flour mixture. Beat briefly to combine. Repeat with the remaining half of the buttermilk and the flour mixture. Don’t overwork the batter, mix just until combined.
Share the batter between the 12 cupcake cases and place in the oven for 18 minutes. Remove and allow to cool for five minutes before removing the cupcakes (still in their cases) and placing on a cooling rack. Make the frosting while cooling.
To Make the Frosting
In the bowl of a stand mixer, place the vegan butter and margarine and beat until smooth. scrape down the sides and add the powdered sugar along with the vanilla. Beat until smooth. The frosting should be thick and pipeable or spreadable.
To Finish and Frost
Using a bottle cap or the large end of a piping nozzle, cut out the top and centre of each cupcake. You want to cut a shaft about half-way into each cupcake. Carefully fill the well in each cupcake with jam and smooth off the top with your finger.
Fill a piping bag with the frosting and top the cupcakes. Finish with some more jam, if you like, and some lemon zest! Serve and enjoy!