Peanut Butter Cupcakes
Carla
From “Vegan Cupcakes Take Over the World”
ingredients
- 3/4 cup soy milk
- 2 teaspoons distilled white vinegar
- 1/2 cup crunchy peanut butter
- 1/3 cup canola oil
- 2/3 cup white sugar
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 2 teaspoons flax seed meal
- 1 1/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- chocolate syrup
directions
- 1
Preheat oven to 350 degrees. Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
- 2
In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
- 3
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Top with chocolate syrup.
Source: Carla
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews