Banana Peanut Butter Cupcakes

Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the self raising flour (240 g), golden caster sugar (140 g), salt (0.5 tsp) and bicarbonate of soda (1 tsp). In a second bowl or a jug, mix the vegan mayonnaise (240 g), bananas (2) (mashed) and vanilla extract (1 tsp). Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins. Start 20m timer

When the cupcakes come out of the oven, sprinkle the vegan dark chocolate chips (25 g) over – they will melt and then harden again, so don’t touch them.

For the icing, combine the vegan margarine (80 g) and icing sugar (250 g) in an electric mixer, then add the almond milk (25 ml) and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the smooth peanut butter (2 tbsp). Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days. Start 3m timer