Vegan Berry-topped Cupcakes
Preheat oven to 350 degrees. Grease muffin pan with dairy free margarin sprinkle with flour.
In a large bowl, mix together - 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
In a medium bowl, mix together - 1 1/3 cup vanilla soy milk 1 medium very ripe banana 1/4 cup rice bran oil 1 cup sugar 1 teaspoon vanilla extract Sift dry into wet ingredients, and mix until just combined. Fill cupcake pan with mixture. Bake 20 to 25 minutes, until toothpick inserted comes out dry. Transfer to a rack to cool completely before icing.
Icing Mix together - 1 cup of confectioner’s sugar About 3 teaspoons soy milk 1 tsp vanilla extract until desired consistency is reached.
Top with berries of your choice.