September 17th, 2011

RecipeVegan Peanut Butter Cupcakes

The recent theme VEGAN certainly was a challenge for me. I’m used to throwing in eggs, butter, milk, and questioned whether it would be possible to bake cupcakes without these key ingredients. After a bit of digging around on the internet, and a couple of failed attempts, the answer, yes, it is very possible, and my entries to IronCupcake:Leeds Vegan just proves that just because they’re vegan, doesn’t mean they’ll taste any less yummy.

Vegan Peanut Butter Cupcakes

Makes 12. Pre-heat oven to 170 and line cupcake tray with cases

300g Plain Flour

250g Light Brown Soft Sugar

1/2 tsp Bicarbonate of Soda

2 tsp Baking Powder

1 tsp Salt

160 ml Vegetable Oil

320 ml Unsweetened Soya Milk

2 tsp Vanilla Essence

3 tbs Smooth Peanut Butter

Method

Sift the flour into a bowl and add the sugar, bicarb, baking powder, and salt. Mix together.

In a separate bowl, mix the oil, milk, vanilla and peanut butter. The peanut butter won’t mix in very well, don’t worry.

Add the liquids to the flour mixture, mixing together with a whisk. I find a whisk mixes the batter together much easier.

Once all mixed in, it will be a smooth batter. Fill each case to around 2/3rds full.

Put in the oven for 18-20 mins, or until golden brown and springy to touch

Frosting

160g Vitalite

300g Icing Sugar

4 tbsps Smooth Peanut Butter

2 tbsps Soya Milk

Beat the Vitalite and icing sugar in a bowl until combined and smooth add the peanut butter and milk, and beat until smooth and creamy looking.