Peanut butter cupcakes
This recipe is from the cookbook "Vegan Cupcakes Take Over the World". I decreased the amount of sugar in this recipe and made some other small changes.
Ingredients
Cupcakes
3/4 cups soymilk
2 tsp white wine vinegar or apple cider vinegar
1/2 cups peanut butter (smooth or chunky)
1/3 cups canola oil
1/2 cups sugar
1 tsp vanilla extract
2 tsp ground flaxseed
1 cup flour
1,5 tsp baking powder
1/4 tsp salt
Glaze
5-7 walnuts (or some other nuts)
a few tbsp soymilk
80 g dark chocolate
Directions
Preheat the oven to 175 degrees celsius and line muffin pan with cupcake liners. Mix the soy milk and vinegar and set aside for a few minutes. Mix the peanut butter, oil, sugar, vanilla extract, ground flaxseed and the soymilk-vinegar mixture in a food processor until smooth. In another bowl, mix the flour with baking powder and salt. Add the wet ingredients to the dry ingredients and mix until smooth . Fill the cupcake liners two-thirds full. Bake for 23-26 minutes in 175 degrees celsius. Remove from oven and let cool.
Heat the soymilk in a small pot on low fire and add the chocolate. Mix and add more soymilk if needed. Once the glaze has become smooth and has no lumps, spread it on the cupcakes with a spoon or fork. Chop the nuts in smaller pieces and add a couple of pieces on each cupcake.
Makes 12 cupcakes.
