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Peanut Butter Cupcakes With Chocolate Frosting Recipe

  • 12servings
  • 25minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, H, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cupcakes:

  2. 3/4 c. vanilla soy milk

  3. 2 tsp. apple cider vinegar

  4. 1/2 cup chunky peanut butter

  5. 1/3 cup canola oil

  6. 2/3 cup raw sugar

  7. 2 Tbs. pure maple syrup

  8. 1 tsp. vanilla extract

  9. 1 cup plus 2 Tbs. all-purpose flour

  10. 1 tsp. baking powder

  11. 1/2 tsp. baking soda

  12. 1/4 tsp. salt

  13. Frosting:

  14. 1/2 cup margarine , softened

  15. 1/2 cup unsweetened cocoa powder , sifted

  16. 2 1/2 cups powdered sugar , sifted

  17. 3 Tbs. vanilla soy milk

  18. 1 1/2 tsp. vanilla extract

Instructions Jump to Ingredients ↑

  1. For Cupcakes:

  2. 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.

  3. Fill lined muffin tins 2/3 full. Bake for 25 minutes. Cool on racks before frosting.

  4. For Frosting:

  5. 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.

  6. For fun you can clip the corner of a plastic, zip-lock bag, filled with frosting and swirl frosting onto cupcakes.

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