Peanut Butter Cupcakes

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Prep Time 30

Cook Time 22

Total Time 52

Servings

Ingredients

For the Cupcake Batter

8 Tbs Vegetable Oil 118ml
1¼ cups Granulated Sugar 250g
⅔ cup Creamy Peanut Butter 160g
3 Tbs Flax Meal 24g
½ cup Warm Water 118ml
2 teaspoon Vanilla Extract 10ml
¾ cup Plant Milk 177ml
1 Tbs Vinegar 15ml
2 cups All Purpose Flour 250g
1 teaspoon Baking Powder
½ teaspoon Baking Soda
pinch Salt *optional

For the icing

1 Recipe Peanut Butter Buttercream
1 teaspoon Vegan Lactic Acid
¼ cup Ganache

Instructions

Preheat the oven to 350°F & line your cupcake tin with papers
Combine the flax meal with the warm water & set aside to thicken about 5 minutes.
Add the vinegar to the plant milk & then add the vanilla extract
Now place all the cake ingredients into the work bowl of a food process & whiz smooth, scrape the bottom & sides of the bowl and whiz again for 30 seconds
Or this entire recipe can be mixed by hand in a large bowl with a whisk
Portion the batter evenly into cupcake liners filling the batter 3/4 full
Bake at 350°F for 19-22 minutes or until they are springy to the touch when you gently press the centers.
Cool completely while you make the peanut butter buttercream according to the recipe instructions on that post
You will add the optional lactic acid to give it a cheesecake tang at the last stage of mixing
The ganache swirl is optional

Notes

Be sure to read the Notes for Success section above the recipe!

Storage Peanut butter cupcakes can be kept at room temperature for up to 3 days. For longer storage keep refrigerated loosely covered to prevent drying