Banana Cupcake *Vegan

*Servings 18

Ingredients
1/2 cup Earth Balance shortening
1 1/2 cups sugar
2 eggs with Ener-G Egg replacer
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup almond milk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt

Directions

In a large mixing bowl, combine shortening and sugar.
Add the egg replacer, vanilla, bananas and cream. Combine the flour, baking powder, baking soda and sea salt; add to banana mixture.
Fill 18 paper-lined muffin cups two-thirds full.

Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.
Remove to wire racks to cool completely.

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Peanut Butter Frosting *Vegan

Ingredients
1/2 cup butter (Earth Balance)
1 cup creamy peanut butter
4 cups powdered sugar (Florida Crystals Powdered Sugar *vegan)
1/3 cup rice milk

Directions

In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the powdered sugar. Mix in 1/4 cup milk (rice, soy, almond). Beat in the remaining powdered sugar. If necessary, add a little more milk until you reach desirable consistency.