 |
| cupcakes, paper & cuteness by elleDESIGNS |
This week I had 2 events on the weekend. One I was doing the dessert table for, one I was doing everything from the cake to the decor....whew! Busy Busy Busy week. But, with that said, just thought I would share a popular recipe of mine....double chocolate peanut butter cupcakes that also can be made, you guessed it! Vegan.
What you will need:
Cupcakes
1 1/2 cups whole grain flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil or butter or vegan butter substitute*
1 cup milk or soy/almond/coconut milk*
1 teaspoon vanilla extract
1 tablespoon vinegar
1/2 cup chocolate chips or vegan chocolate*
Mix all ingredients together, except for chocolate chips, until moist and blended well. Melt chocolate and pour into batter. Mix well. Bake for 20-25 minutes at 350 degrees F.
Sweet Peanut Butter Frosting
1 cup peanut butter (I use organic creamy)
4 cups powdered sugar
1/2 cup butter or vegan butter substitute*
1/3 cup milk or soy/almond/coconut milk*
Beat butter and peanut butter together until fluffy. Slowly add in half of the powdered sugar. Mix in the milk and the remaining powdered sugar. You can add more milk to the consistency you would like.
Final Product:
 |
| cupcakes, paper & cuteness by elleDESIGNS |
After cupcakes are cool, add a sweet surprise: melt 1 cup of peanut butter in microwave until just about creamy, not runny, for about 30 seconds. Pour into icing bag with long tip. Insert into each cupcakes and squeeze for 2 seconds. Frost with the Sweet Peanut Butter Frosting using another icing tip or spatula.
*Kudos for Cruelty-free!
