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These vegan banana maple cupcakes topped with caramelized cornflakes are the perfect morning pick-me-up.

Breakfast Cake or Cupcakes
Prep:

prep time1H30Min

Cook:

cooking time1H

Servings:

serving time8 to 12

Ingredients

  • Cake/cupcakes:

  • 1 very ripe banana

  • 1 1/4 cups flour

  • 1/4 teaspoon baking soda

  • 1 1/4 teaspoon baking powder

  • 1 cup sugar

  • Salt

  • 1/2 cup vegan butter, melted

  • 1/3 cup canned coconut milk

  • 1/2 cup soy milk

  • 1 teaspoon coconut vinegar or apple cider vinegar

  • 1 teaspoon banana extract

  • 1 tablespoon vanilla extract

  • Maple pudding filling:

  • 1/3 cup sugar

  • 2 tablespoons + 2 teaspoons cornstarch

  • 1/8 teaspoon salt

  • 3/4 cup full-fat canned coconut milk

  • 3/4 cup soy milk

  • 1 teaspoon vanilla extract

  • 1 1/2 teaspoon maple extract

  • 1 teaspoon vegan butter

  • Caramelized cornflake topping:

  • 2 cups cornflakes

  • 1/2 cup maple syrup

  • 1/4 cup cornmeal + 2 tablespoons for dusting

  • 1/4 cup flour

  • 1/2 teaspoon salt

  • 1/3 cup vegan butter, melted

  • Maple frosting:

  • 1/2 cup shortening

  • 1/2 cup vegan butter

  • 2-2 1/2 cups powdered sugar

  • 2 teaspoons maple extract

  • 1 teaspoon vanilla extract

  • 2 tablespoons soy milk

Instructions

  1. Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners or trace a 9-inch round cake pan on parchment paper with a pencil. Cut the circle out. Coat the cake pan with nonstick spray and flour and place parchment paper circle on top.

  2. In a medium bowl, mash ripe banana with a fork. Measure out 1/2 cup and set aside.

  3. Sift the flour, baking soda, baking powder, sugar and salt in a medium-sized bowl.

  4. In a separate bowl, whisk together the butter, banana, coconut milk, soy milk, vinegar and extracts until well incorporated and a little foamy looking.

  5. Add the wet ingredients to the dry ingredients, and stir with a rubber spatula until just combined.

  6. Using an ice cream scooper, fill cupcake liners about 2/3 full. Bake for 18 minutes or until a knife comes out clean. Transfer to cooling rack. For 9-inch cake, bake for about 25 minutes or until a toothpick comes out clean when poked in the center of the cake.

  7. To remove cake from pan, place a cooling rack upside down on top of cake, then flip over. Place on a flat surface, and slowly remove the cake pan and parchment paper. Allow to fully cool before slicing in half.

  8. Prepare maple pudding. In a medium saucepan over medium heat, whisk together sugar, cornstarch and salt. Whisk in the coconut milk and soy milk, stirring constantly for about 5 minutes until the mixture is thick and pudding-like. Turn off heat and whisk in vanilla extract, maple extract and butter until combined.

  9. Transfer to a bowl and put plastic wrap directly on the entire surface of the pudding. (This prevents pudding skin from forming.) Store in refrigerator for about 1 hour.

  10. Prepare cornflakes. Preheat oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, carefully toss the cornflakes with the maple syrup, 1/4 cup cornmeal, flour, salt and butter.

  11. Spread the cornflakes out evenly on the baking pan and dust with cornmeal. Bake for about 5 minutes, stirring occasionally to ensure they cook evenly. Remove tray from oven, stir the flakes, and let them sit on the baking pan to harden. When completely cooled and hardened, store in a Ziploc bag.

  12. Prepare maple frosting. Using an electric mixer, cream together the shortening and butter on high speed until completely smooth. Add in the powdered sugar; mix until just combined. Add the maple extract, vanilla extract and soy milk. Mix on high until frosting is very light, almost whipped cream like.

  13. If making cupcakes, use a knife to cut a quarter-sized circle out of the center of each cupcake. Fill the cupcake with 1 tablespoon of the pudding, then frost with the maple frosting. Top each cupcake with a handful of caramelized cornflakes.

  14. If making a cake, place one of the cakes directly on a serving plate. Spread the pudding mixture on top of the cake layer, leaving about a 2-3 inch border. (If the pudding is too thick, stir in some soy milk.) Place the other cake layer on top of the pudding layer, pressing down lightly. Frost cake and sprinkle with caramelized cornflakes.

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Transcript

- Hey guys, I'm Clara and today I'm going to show you how to make cupcakes for breakfast. These are one of my favorite cake flavors because it has a nice balance of banana maple flavors and then a caramelized cornflake on top. To get started on the maple milk pudding, I'm going to pour in this sugar, corn starch, and salt. Give it a good whisk before you add in the wet ingredients. Now I'm going to add in the soy milk and coconut milk and then I'm going to put the heat on medium heat. So this will be about five minutes or so. This is the really exciting part because you're like yes, it's finally pudding! It's not just this weird soupy stuff. So I think this looks perfect. Now I'm going to turn off the heat and I'm going to put in the vanilla extract, the maple extract, and the vegan butter. And now, we're going to give it a good stir and just make sure that the butter is totally melted and incorporated into the pudding. So now I'm going to put this maple pudding in the fridge for about an hour and until I need it for the banana cake. So while the maple pudding is setting in the fridge, I'm going to make the caramelized cornflakes. I think that it really completes the breakfast cake because it gives it a nice, crunchy topping. They're salty, they're sweet, and I also add in some extra corn meal and that really kind of exaggerates the corn flavor. Flour. I'm also going to add in some maple syrup. Just give it a really good stir and make sure that each cornflake is totally coated in all of the goodness and cornflake maple syrup goo. And you want to have the oven preheated at 375. So now that these are nice and coated, I'm going to put them into a pan lined with parchment paper and then just spread them out so that that way when you bake them, they bake nice and evenly. And now I'm going to pop these into the oven. So now we're going to make the maple frosting. So I'm going to add in vegetable shortening, vegan butter, and I'm going to cream these two together until they're nice and incorporated and smooth. Low at first and then I'll work my way up to medium, just so that way you don't have shortening pieces flying out of the bowl. This looks perfect. So now I'm going to add in powdered sugar. Once again, just start mixing slowly and then work your way up. And then I'm going to add in the soy milk, maple extract, and vanilla extract. And just make sure that you mix it enough so that it's nice and light. All right, that looks perfect. So now I'm going to use the frosting tip to take out the center of each of these banana cupcakes. Once I do all that, I'm going to fill them with the maple pudding. So you can just use a normal-sized spoon to put in this maple pudding and this is about, I would say, half a tablespoon to a tablespoon. I like to just really fill them so you definitely get a nice bit as soon as you bit into the cupcake of the maple pudding filling. And now that these are filled, I'm going to pipe the maple frosting on top. So I'm just going to cover this cupcake with the maple frosting like that. And now I'm going to top these with the caramelized cornflakes. Top the off. It's the perfect way to complete a breakfast cake. You have a nice banana cake, the maple pudding filling, and the maple frosting all in one bite. Mm. Oh yeah, I'm ready for that big meeting. I think these are the perfect way to start your day. You have a nice rush of sugar instead of that average bowl of cornflakes. So dig in.

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