Who Dat gonna bake vegan cupcakes

In honor of Dem Saints from NOLA, I concocted a sweet, New Orleans style cupcake. It debuted on Superbowl 44 Sunday to accolades from fans (three reliable cupcake testers in my kitchen.)

Here it is, my vegan Bananas Foster Cupcake:

Brown Sugar Cupcake

Makes 12

2 c. flour
3/4 c. hazelnut meal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. ground flax seeds
1/2 cup canola oil
2 c. light brown sugar
1 c. soy milk
2 tsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. hazelnut extract

Preheat oven to 350 degrees Fahrenheit.
In small bowl, pour cider vinegar into soy milk and set aside to curdle. In large bowl, whisk flax seeds with oil. Add brown sugar and mix well. Add curdled soy milk and extracts. Mix.

Sift together flour, hazelnut meal, baking powder, baking soda, and salt. Beat dry ingredients into wet for about one minute.

Pour batter into paper lined cupcake liners and bake at 350 for approximately 20 minutes, or until toothpick inserted in center comes out clean.

Cool completely.

BANANAS FOSTER TOPPING

1/4 cup non-hydrogenated vegan margarine
1 cup brown sugar
1/2 cup dark rum
1/4 cup banana liquer
2 large bananas, diced

In saucepan over low heat, melt margarine. Mix in sugar till smooth. Add diced bananas and liquors. Mix till caramelized. Using kitchen torch or lighter, hold flame over saucepan until alcohol burns off. Turn off stove.

Poke five or six holes in cupcakes using a chopstick. Pour foster topping over cupcakes, allowing the sugary syrup to seep into holes. Bananas sit on top.

If desired, add a scoop of non-dairy frozen vanilla dessert to the top. Otherwise, serve immediately and enjoy!

Photos can be found on my twitter page www.twitter.com/LynneLLisa