Peanut Butter Cupcakes [Vegan]
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Servings: 10 cupcakes
Prep Time
Cooking Time
Servings
cupcakes 10
A peanut butter cupcake with caramel and milk chocolate notes.

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INGREDIENTS:
cupcakes
  • Peanut Butter Cupcakes
  • 125 g light muscovado sugar
  • 75 ml sunflower oil
  • 125 g peanut butter
  • 150 ml coconut milk
  • 170 g plain flour
  • 2 tsps ground flaxmeal
  • 1 tbs sweet, light cocoa powder
  • good pinch bi carb (baking) soda
  • 1 tsp baking powder
  • Peanut Buttercream
  • 50 g vegan butter (softened)
  • 70 g smooth peanut buter (softened)
  • 200 g powdered sugar/icing sugar
  • 2 tbs coconut milk
  • 1 tsp sweet, light cocoa powder
  • 1 handful vegan choc-chips (to decorate, optional)
INSTRUCTIONS:
Cupcake Batter
  1. 180C or 160C fan forced and line a 12-hole cupcake tray with about 10 cupcake liners.
  2. Beat, stir or whisk all cupcake ingredients together until smooth.
  3. Divide batter evenly among cases (batter will be quite thick) and smooth the tops out as much as possible.
  4. Bake for 20 minutes then place on a wire rack to cool.
Frosting
  1. Whisk all ingredients together until smooth. Top onto cooled cakes (decorate if desired).
NOTES:

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