Vegan Banana Butterfly Cupcakes

2 cups spelt flour
½ cup vegan butter
1 cup sugar
¼ cup organic soy milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla essence
2 ripe mashed bananas

Cashew Cream
⅓ cup soft tofu
1 cup ground cashews
⅓ cup soy milk
1 teaspoon vanilla essence
(Sweeten to taste if desired)

Confectioner’s sugar


  1. Cashew cream: blend all the ingredients of cashew cream
  2. Mix the butter and sugar
  3. Put the mashed banana
  4. Put the baking soda into the milk, mix it
  5. Pour the milk and stir it
  6. Put the vanilla
  7. Tip the baking powder into the flour
  8. Mixed them
  9. Put the cake mixture into the muffin trays
  10. Cook these for about 15 minutes, at 180 degrees celcius
  11. For decoration: get a cake, chop the top off, cut it in half, trim the wings a little bit. Get a blob of cream. Put the wings on. Get a bit of icing sugar and put a little bit of jam in the center.
  12. Ready to serve

How cute this lovely girls demonstrate their version of banana cupcakes…

Thanks for a great information to make Vegan Banana Butterfly Cupcakes.surely i’ll make it for my sister’s birthday. while looking for a good online cake shop , i found a website where variety types of cakes are available. To know more about the details please visit

The recipe itself tastes very delicious! I wonder, when this cake will get baked, it will smell so sweet and wonderful. I am crazy for cheese layer which you mentioned that we can add, I guess increases the softness in the cafe. Too much mouth-watering one! Also, I like vanilla and orange/ lemon flavour, but as this is something new, gonna surely try for it.