Preheat the oven to 175c. Line a 12 well cupcake tin with cupcake cases. Set aside.Make your egg replacer by mixing together the psyllium husk powder or the ground flax seed with the water in a small bowl. Set aside to thicken.

Make your “buttermilk” by mixing the soy milk with the apple cider vinegar in a small bowl. Set aside to thicken.

In the bowl of a stand mixer, beat the vegan butter on high speed for a few minutes or until smooth. Scrape down the sides and then add the sugars and the vanilla. Beat to combine. In a medium bowl, mash the very ripe bananas until roughly smooth and add to the butter mixture. Beat to combine. Add the psyllium or flax egg and beat to combine.

With the mixer running on low speed, add half of the soy buttermilk followed by half of the flour mixture. Beat briefly to combine. Repeat with the remaining half of the buttermilk and the flour mixture. Don’t overwork the batter, mix just until combined.

Share the batter between the 12 cupcake cases and place in the oven for 18 minutes. Remove and allow to cool for five minutes before removing the cupcakes (still in their caseand placing on a cooling rack. Make the frosting while cooling.

In the bowl of a stand mixer, place the vegan butter and margarine and beat until smooth. scrape down the sides and add the powdered sugar along with the vanilla. Beat until smooth. The frosting should be thick and pipeable or spreadable. You may not need all the icing sugar so be sure to add in increments.

Using a bottle cap or the large end of a piping nozzle, cut out the top and centre of each cupcake. You want to cut a shaft about half-way into each cupcake. Carefully fill the well in each cupcake with jam and smooth off the top with your finger.

Fill a piping bag with the frosting and top the cupcakes. Finish with some more jam, if you like, and some lemon zest! Serve and enjoy!