Yummy Vegan Banana Cream Pie Cupcakes

24 Cupcakes-

3 1/2 C. Flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 c. sugar

1 c. canola oil

2 c. coconut milk

4 tbsp. vanilla extract

2 tbsp. apple cider vinegar

Preheat oven to 350.

Line cupcake pans with liners (if foil liners, I always use cooking spray).

In large bowl mix together flour, baking powder, baking soda, salt and sugar.

In separate large bowl combine canola oil, coconut milk, vanilla, and apple cider vinegar.

Slowly whisk dry ingredients into wet mixture until thoroughly mixed.

Fill cupcake liners about 3/4 full. I usually have some extra batter when my 24 cupcakes are filled, so you can fill a couple more liners if you wish. Don't overfill the liners trying to get all the batter into the 24 cups.

Bake the cupcakes 10-15 minutes or until toothpick comes out crumbly/clean.

Remove to cooling rack.

Filling-

Make a package of Jello Banana Cream Instant Pudding Mix, substituting the milk for coconut milk. Chill to set.

When cupcakes are cooled and pudding is set. Fill a decorator bag with a long round tip ( I used a Wilton 230 Decorating Tip) and insert tip into top center of cupcake. Squeeze bag slowly until top of cupcake begins to rise from the pudding filling. Repeat with each cupcake.

I then top the "hole" with a slice of banana.

For my icing I stick with the classic Wilton buttercream with vegan substitutes. (see below)

I pipe the icing on and garnish with some graham cracker crumbs.

These have been my MOST requested cupcakes so far! Enjoy!

Buttercream Icing

1/2 c. shortening

1/2 c. buttery spread (I use Earth's Balance)

1 tsp. Vanilla extract

4 c. confectioner's sugar

4 tbsp. coconut milk

Cream butter and shortening together with mixer. Add vanilla. Gradually add sugar one c. at a time, beating well and scraping sides and bottom of bowl often. When all sugar is mixed in , add milk a tbsp. at a time (you may not need all 4 tbsp.), beating at med. speed until desired consistensy is reached.