Comments on: Caramel Banana Cupcakes

By: Mari

Mari — Wed, 26 Jun 2013 00:09:49 +0000

Update: I gave one of these cashew sour cream caramel banana cupcakes to my 83-year old dad and he LOVED them. I asked, “how do you like the frosting?” He said, “I love it, it really makes the whole cupcake.” My dad is a meat & potatoes kinda guy who is greatly averse to veggies & fruits. He’s had a quadruple bypass and two heart stents in the last 12 years. So this is a BIG deal. If I can introduce and infiltrate his diet with whole, vegan foods, I will be thrilled! PS–He also loved the Mexican black bean lasagna recipe also on this blog!

By: Mari

Mari — Sun, 23 Jun 2013 22:14:18 +0000

The flavor of these cupcakes is really good. I had no idea you could make a wonderful cupcake without eggs or cooking oil! The banana flavor is excellent. I think it may take awhile for me to become develop a taste for the flavor of the cashew sour cream frosting, though. I didn’t really care for it because the sour cashew flavor was so strong that it overpowered the cupcake. I could not figure out how to tone down the sour flavor other than to add more softened pureed dates. It seemed that no matter how many dates I added, I could not temper the sour cashew flavor. I also added a tablespoon of maple syrup, but that didn’t help and I was afraid of making the frosting too soft if I added more. Anyone have any idea how to tone down the sour cashew flavor?

By: Mari

Mari — Fri, 21 Jun 2013 17:41:55 +0000

Hi, I have never made cashew sour cream, so I have a couple of questions: 1) While soaking the cashews, can I cover the container with saran wrap? (To keep bugs from getting to it) and … 2) Can I speed up the fermenting process by microwaving it? Thanks!

By: Heather

Heather — Wed, 27 Mar 2013 05:00:15 +0000

This is now on the to make list, asap!!:)
Thanks!:)

By: Shannon@TheDrinkBuzz

Shannon@TheDrinkBuzz — Sat, 03 Nov 2012 14:26:09 +0000

This cupcake recipe sounds delicious, I’m going to have to make this soon 🙂

By: healthyvic

healthyvic — Sun, 14 Oct 2012 08:47:53 +0000

I am glad you were successful with the cashew cream! 😀

By: dessert recipes

dessert recipes — Sat, 13 Oct 2012 21:30:21 +0000

Loved the taste of bananas in this cupcake. Very good recipe. Good thing a co-worker knew how to work with the cashew cream. Messed up the first try but it was really worth trying again.

By: healthyvic

healthyvic — Sat, 09 Jun 2012 19:50:56 +0000

Did you use the cashew sour cream recipe? The sour cream is the trick. First, you need to start with a very thick cashew cream (cashews blended with a small amount of water) and let it sit out in a jar with a lid over night. It thickens and gets airy. It does not work with fresh cashew cream.

By: Safka75

Safka75 — Sat, 09 Jun 2012 18:33:47 +0000

This was very good tasting but the frosting never did set up..

By: Bethany

Bethany — Fri, 08 Jun 2012 15:22:56 +0000

Always looking for great vegan desserts. Thanks for sharing so many great recipes! I’ll have to try these cupcakes next. 🙂