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- 1/2 cup pineapple preserves (or apricot; pineapple are hard to find)
- 1/2 cup very ripe banana, or thawed fronana
- 1 and 1/4 cups all-purpose flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1/3 cup canola oil
- 2/3 cup soy milk
- 1.5 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 c dark chocolate, finely chopped
- Preheat oven to 350.
- Stir pineapple preserves in a small saucepan over lower heat until they are melted. Set aside.
- Blend the mashed banana for a few seconds in a food processor to get rid of any lumps.
- Combine the flour, baking soda, salt, and sugar. In a separate bowl, whisk together the oil, soy milk, vanilla, almond extract, and banana.
- Add the wet ingredients to the dry ingredients and mix to combine; don’t over mix.
- Fill cupcake liners 2/3 full with batter. Top the batter with a teaspoon of melted preserves and a teaspoon of dark chocolate. Use a toothpick to carefully swirl the preserves and chocolate through the cupcake. # # Bake for 20-22 minutes. Cool completely before frosting.
Directions for the Frosting:
- Cream together 1/2 cup nonhydrogenated shortening and 1/2 cup nonhydrogenated margarine (like Earth Balance). Add 3 and 1/2 cups confectioners’ sugar and beat for another three minutes. Add 1.5 tsp vanilla and 1/4 cup plain soy milk and beat for another five minutes until fluffy.
Directions for the Chocolatey Drizzle:
- Heat 3 tbsp soy milk in a small saucepan over medium heat; remove from heat and add 1/3 cup semi sweet chocolate chips. Still until chocolate is melted and the mixture is smooth. Allow to cool for 10 minutes before using.