Peanut Butter Cupcakes

Peanut Butter Cupcakes

Can you say “YUM!”, You’ll need to be able to if you’re going to eat these vegan peanut butter cupcakes.

I really should stop being surprised when something vegan tastes so good. I mean there are a lot of vegans in the world and they have this reputation of being lettuce, legume and lentil eaters but really they are laughing behind our backs as they munch on wonderfully delicious food.

I still didn’t get to make the carrot cupcakes, David doesn’t like walnuts and while I could leave them out, I do like them, so next time I’ll have to make two lots of cakes, and we also eat waffles, and for example if you look for waffle iron reviews, this should help you choose the best waffle iron from the avalanche of options.

Now I know these don’t look so hot, they have sunken a little in the middle and that’s 100% my own fault. I’ve watched too many cooking shows where you’re told to spin what you’re cooking so it cooks evenly and in doing that I buggered it up and let all the air out of my cupcakes that were rising so nicely. I now know not to do this with cupcakes and also that it’s not really required as we have a fan-forced oven, so in theory we don’t have hotspots in the oven, rather our oven is basked it even heat.

If by chance you go ahead and make them, I know you’ll agree they are amazing. Oh and I’d probably apply a better ganache or a frosting that complements the peanut buttery taste. Then again maybe leave them plain. I used an organic 70% cocoa dark chocolate that made the ganache a little too bitter for my liking, so I’m going to leave it out of this record of the day. Half the fun of baking is learning new things.

Ingredients for Peanut Butter Cupcakes

  • ¾ cup soy milk
  • 2 teaspoons apple cider vinegar
  • ½ cup natural chunky peanut butter
  • 1/3 cup canola oil
  • 2/3 cup granulated sugar
  • 2 tablespoons dark molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground flaxseed
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon backing soda
  • ¼ teaspoon salt

Method for Peanut Butter Cupcakes

  1. Preheat oven to 180°C (350°F). Line a cupcake pan with liners.
  2. Mix soy mil with vinegar in a measuring cup and set aside to curdle.
  3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined.
  4. Add the soy milk mixture and ix until incorporated.
  5. Sift the flour, baking powder, baking soda, and salt into a separate bowl and mix.
  6. Add the dry ingredients to the wet and mix until just combined.
  7. Fill the cupcake liners two thirds full.
  8. Bake for 23 to 26 minutes.
  9. Remove from oven and transfer to cooling racks.

Ingredients for Peanut Butter Cupcakes
Peanut Butter Cupcakes
Peanut Butter Cupcakes
Peanut Butter Cupcakes
Peanut Butter Cupcakes
Peanut Butter Cupcakes

Oh yeah, and this is what everyone’s kitchen looks like when they cook right?

Peanut Butter Cupcakes

You can find the cheapest price for the Vegan Cupcakes Take Over The World on book.com.au or check out the Vegan Cupcakes Take Over The World Blog.

Vegan Cupcakes Take Over The World

Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

I recently bought the book Vegan Cupcakes Take Over The World, inspired by a friend Pamela who’s vegan and fuelled by curiosity of how can a vegan cupcake taste good enough to warrant and entire book about them.

The plan was to makes some carrot cake cupcakes, but then Nikki, Ben and the kids were coming over so I changed my mind and wanted to make some cupcakes that Elliot could enjoy as he’s not eating gluten or diary at the moment. The book happens to have a recipe for Vanilla Gluten Freedom Cupcakes that fit the bill, so that’s what I made.

Notes about substitutions are in the ingredients lists below. I couldn’t find quinoa anywhere, apparently it’s in short supply at the moment. I was and I’m sure you will be, amazed at how good these taste. Having had gluten free chocolate cake in the past I was expecting a heavy dry cake but was pleasantly surprised when they came out moist and delicious.

Ingredients for cupcakes

  • 1 cup soy milk
  • 1/3 cup canola oil
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup tapioca flour
  • 2 tablespoons ground flax seed
    I didn’t actually have any of this at home and used LSA (ground linseed, almond and sunflower seeds) as a near-match substitution
  • 1/3 cup corn flour or ⅓ cup almond flour
    I used corn flour
  • ½ cup white rice flour
  • ½ cup quinoa flour
    I couldn’t find quinoa flour anywhere and buckwheat flour was advised as a possible substitution and was used
  • 1 teaspoon backing powder
  • ½ teaspoon backing soda
  • ¼ teaspoon salt

Directions for cupcakes

  1. Preheat oven to 180°C and line muffin tray with cupcake liners.
  2. In a large mixing bowl combine soy milk, canola oil, sugar and extracts. Mix with an electric mixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved and the mixture is well emulsified.
  3. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium-high for about 2 minutes. It’s important to mix really well and you don’t have to worry about over-mixing because there is no gluten.
  4. Fill cupcake lines a little over three-quarters full, these won’t rise as much as traditional cupcakes so you can fill them a little more than usual.
  5. Bake for 20 to 23 minutes, until a toothpick or knife inserted through the centre comes out clean. Transfer to cooling rack and let cool completely before frosting.

Ingredients for Orange Buttercream Frosting

Of course its name is a little disingenuous cause there isn’t actually any butter or cream in the mix. And it is very important to make sure you cupcakes are completely cooled before adding the frosting; else the frosting may melt.

  • ¼ cup shortening
  • ¼ cup margarine, softened
    I changed this to Nuttelex as our margarine contains milk solids
  • 2 cups confectioners’ sugar (icing sugar)
  • 2 tablespoons fresh orange juice
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract

Directions for frosting

  1. In a small bowl, cream the shortening and margarine until well combined.
  2. Add the confectioners’ sugar in roughly ½ cup additions, while mixing on a medium speed, adding a splash of orange juice after each.
  3. Add vanilla and beat for another 3 to 5 minutes until smooth, creamy and fluffy.
  4. Wrap tightly in plastic wrap and refrigerate until ready to use.

Vegan Vanilla Cupcakes and Orange Buttercream Frosting Ingredients
Cupcakes pre oven
Cupcakes in oven
Cupcakes fresh from the oven
Cupcakes fresh from the oven
The finished vegan cupcakes
The finished vegan cupcakes
The finished vegan cupcakes

You can find the cheapest price for the Vegan Cupcakes Take Over The World on book.com.au or check out the Vegan Cupcakes Take Over The World Blog.

Vegan Cupcakes Take Over The World