Peanut Butter Cupcakes 2

As you may recall, my previous attempt at the Peanut Butter Cupcakes, from Vegan Cupcakes Take Over The World, didn’t work out too well cause I buggered them up.

You can check the earlier post to get the recipe for the Peanut Butter Cupcakes. I’m much happier with the way these turned out. It helps I didn’t open the oven during the cooking process this time.

Didn’t go with the Chocolate Ganache this time, opting for a frosting. I still need to get a piping bag so I can make them look prettier.

Was going to take them to work to share around, but left them at home, argh.

Peanut Buttercream Ingredients

  • 1/4 cup margaine, softened
    I changed this to Nuttelex as our margarine contains milk solids
  • 2 tablespoons shortening
  • 1/3 cup creamy peanut butter
  • 1 tablespoon molasses or barley malt syrup
  • 11/2 teaspoons vanilla extract
  • 11/4 cups icing sugar, sifted
  • 1 to 2 tablespoons soy milk or rice milk or soy creamer

Peanut Buttercream Method

  1. Cream together margarine and shortening in a mixer at medium speed till smooth.
  2. Add peanut butter, molasses and vanilla and beat until smooth, about 2 to 3 minutes.
  3. Beat in the sugar, mixture should become very stiff.
  4. Dribble in milk a little at a time, beating continuously until the frosting is pale tan and fluffy.
  5. You can adjust the thickness of the frosting by adding more milk or icing sugar if necessary.
  6. Ensure you wait until the cupcakes are completely cool before applying frosting.

Peanut Butter Cupcakes Take 2 Ingredients
Peanut Butter Cupcakes Take 2
Peanut Butter Cupcakes Take 2
Peanut Butter Cupcakes Take 2
Peanut Butter Cupcakes Take 2
Peanut Butter Cupcakes Take 2
Peanut Butter Cupcakes Take 2

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