Vegan Elvis Cupcakes

• Cupcakes
• 1/2 cup mashed banana (over ripe)
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup canola oil or 1/3 cup vegetable oil
• 2/3 cup rice milk or 2/3 cup soymilk
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• Frosting
• 1/4 cup margarine, softened
• 2 tablespoons shortening
• 1/3 cup creamy peanut butter
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups powdered sugar, sifted
• 1 -2 tablespoon soymilk

1. Cake:
2. Preheat your oven to 350 degrees and line your pan with paper liners.
3. Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
4. Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well.
5. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla extract, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, but doni1/2t over mix or youi1/2ll get tough cupcakes. Small lumps are fine. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean. Cool completely before frosting.
6. Frosting:
7. With an electric mixer, cream together margarine and shortening until smooth. Add peanut butter and vanilla, beat until very smooth. Beat in confectioners sugar, mixture will be very stiff (You may need to add an extra 1/8 cup confectioners sugar). Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.

mashed banana, flour, baking soda, baking powder, salt, granulated sugar, canola oil, rice milk, vanilla, almond extract, frosting, margarine, shortening, peanut butter, vanilla, powdered sugar, soymilk

Taken from www.food.com/recipe/vegan-elvis-cupcakes-305355 (may not work)