Banana and cinnamon vegan cupcakes

Om

This is the symbol I found when deciding the decoration for today's cupcakes. Can you guess the theme? Yes! It is yoga day!
Today I bring you a vegan recipe for 10 cinnamon cupcakes with banana and cinnamon "buttercream".

Ingredients for the cupcakes
160g of all-purpose flour
160g of sugar
2 teaspoons of corn starch
3 teaspoons of baking powder
2 teaspoons of juice lemon
90 ml of olive oil
240ml of soya milk
1 teaspoon of vanilla extract
2 teaspoons of cinnamon powder

First we sift the flour and the baking powder. Then we add the sugar, the corn starch and the cinnamon powder. We whisk until they are all mixed up. 


In a separate bowl we mix the juice lemon, the olive oil, the soya milk and the vanilla extract with a hand mixer. We pour the blend in the bowl where we have our dry ingredients and we continue beating until we get a nice well-integrated dough.
We preheat the oven at 180°C while we divide the dough in the paper cases. We use the ice scoop to get nice even cupcakes. I usually fill 2/3 of the cases so the cupcakes reach the edge when they are done.
We bake them for 22-25 minutes.
While we wait for them to cool we prepare our "buttercream".

Ingredients for the "buttercream"

250g of vegetal butter (room temperature)
300g of icing sugar
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
1 teaspoon of soya milk
1 ripe banana

We start by sifting the icing sugar so we do not find find any lumps when we eat the cupcake.
We put all the ingredients in a bowl and we use it at on low speed for one minute and then five minutes more on high speed. Now we need to crush the banana with a fork and add it to the "buttercream" carefully with smooth movements so it does not lose consistency.

I used a star pipping nozzle to decorate today and then I made om symbols with vegan royal icing.