Peanut Butter Cupcakes With Chocolate Frosting
From wildjoy 16 years ago
- 25 minutes to make
- Serves 12
Cholesterol free, diabetic friendly, heart healthy and still the best cupcakes I know of. The light peanut butter flavor blends perfectly with the chocolate frosting creating a satisfying and delicious treat. .
Ingredients
- Cupcakes: shopping list
- 3/4 c. vanilla soy milk shopping list
- 2 tsp. apple cider vinegar shopping list
- 1/2 cup chunky peanut butter shopping list
- 1/3 cup canola oil shopping list
- 2/3 cup raw sugar shopping list
- 2 Tbs. pure maple syrup shopping list
- 1 tsp. vanilla extract shopping list
- 1 cup plus 2 Tbs. all-purpose flour shopping list
- 1 tsp. baking powder shopping list
- 1/2 tsp. baking soda shopping list
- 1/4 tsp. salt shopping list
- Frosting: shopping list
- 1/2 cup margarine, softened shopping list
- 1/2 cup unsweetened cocoa powder, sifted shopping list
- 2 1/2 cups powdered sugar, sifted shopping list
- 3 Tbs. vanilla soy milk shopping list
- 1 1/2 tsp. vanilla extract shopping list
How to make it
- For Cupcakes:
- Preheat oven to 350 degrees. Stir vinegar into soy milk and set aside. In mixing bowl, mix together peanut butter, oil, sugar, maple syrup and vanilla. Add milk-vinegar mixture and blend it in. Sift in the flour, baking powder, soda and salt. Stir together until just combined. Don't over blend.
- Fill lined muffin tins 2/3 full. Bake for 25 minutes. Cool on racks before frosting.
- For Frosting:
- Blend together margarine and cocoa powder until creamy. Add soy milk. Add powdered sugar in small batches and blend well until you reach desired consistency. Add vanilla and beat about three minutes until light and fluffy.
- For fun you can clip the corner of a plastic, zip-lock bag, filled with frosting and swirl frosting onto cupcakes.
The Rating
Reviewed by 7 people-
lovin peanutbutter{great cupcakes thanks high5
momo_55grandma
in Mountianview loved it
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Absolutely amazing. My whole family loved them!
GureetDhaddy
in loved it
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Love!
GureetDhaddy
in loved it
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