Tuesday, February 1, 2011
Peanut Butter Cupcakes
I don't usually blog recipes I get from cookbooks because that's kinda the point of cookbooks and I don't want to reprint the books without permission I guess you could say. However these cupcakes are in high demand so here it is.
The recipe is from the book below. If you want a good dessert book, vegan or not, I highly recommend this one. There are a lot of pretty simple and delicious recipes. It is definitely worth picking up if you like baking.
Self-Frosting Peanut Butter Cupcakes
Peanut Butter Cupcakes:
2/3 cups plain soymilk (I used rice milk)
1 teaspoon apple cider vinegar
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 tablespoons flax seeds (recipe calls for whole that you grind but I used pre-ground seeds)
1/4 cup water
1/2 cup creamy peanut butter
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chocolate Peanut Butter Frosting:
1/2 cup creamy peanut butter
1/4 cup dutch precess cocoa powder
2/3 cup confectioner's sugar (aka powdered sugar)
1/4 cup plain soymilk (again I used rice milk)
Preheat oven to 350 degrees.
In mixer combine non-dairy milk and vinegar and let sit for a few minutes before whisking until frothy. Mix in both sugars. Grind flax seeds into a powder with a spice grinder and whisk them together with the water. Stir flax seed mix, peanut butter, applesauce, and vanilla into your mixer and beat until thoroughly combined. In separate bowl add the flour, baking powder, baking soda, and salt. Slowly stir dry ingredients into the batter. Mix until there are no more lumps but don't mix more than necessary.
In separate bowl combine all frosting ingredients and blend until completely smooth.
Divide batter equally between prepared muffin tins. Drop a dollop of frosting into each cup of raw batter and swirl it around with a toothpick covering the entire top. Bake 20 to 25 minutes, until a toothpick inserted into a cupcake comes out clean, avoid a spot with frosting as it may cause toothpick to appear wet. Let cupcakes cool 10-15 minutes.
Recipe says it makes 12, I made 16 and I had to thin frosting a bit, it was too thick to properly swirl on my first batch. I also had A LOT of frosting left over. Now I have to find something to do with peanut butter chocolate frosting besides just eating it because I will make myself sick.
I've also made the peanut butter bomb cookies from the book, picture of them in my previous post, and the root beer float cupcakes, yes ROOT BEER FLOAT CUPCAKES!!! Seriously you will not be disappointed when you buy this book. And if you thought all vegan food was healthy, you will no longer believe that either!
*any mention of specific products and my opinions on them are all my own and not influenced by anything other than my personal experiences