Sift the flour and baking powder into a bowl and stir in the sugar. Make a well in the centre of the dry ingredients.
Combine the orange juice, sunflower oil and vanilla extract in a jug.
Pour the liquid ingredients into the dry ingredients and fold in the mashed bananas. You are looking for the mixture to be of a dropping consistency, add a little soya milk if you need to.
Now for the magic part... Add a dash of cider vinegar, which will cause a little reaction, making the cupcakes lovely and fluffy.
Spoon the mixture into 12 cupcake cases and bake for 10-15 minutes in an oven pre-heated to 190°C.
Top with vanilla buttercream and enjoy!
Recipe courtesy of Charlotte White