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| Peanut Butter and Cake |
This recipe was inspired (okay, mostly taken) from Vegan Cupcakes Take Over the World, which is by the girls who brought us Veganomicon and The Post Punk Kitchen.
November is the month of autumn-themed eating, at least according to me. That means lots baked goods, lots of squash, lots of apples and cinnamon, and lots of molasses. I'm pretty sure peanut butter fits in there somewhere too.
With a little re-working, I made sure these cupcakes were the perfect amount of moist and rich. That is, don't even think about eating half of one without a big glass of milk, soy or otherwise. What I also love about this recipe is that it's made from stuff you always keep in the pantry anyway, so I didn't even have to go to the store. I was just bored and started pulling out pots and pans.
Ingredients
3/4 cup of soy milk
2 tsp apple cider vinegar
1/2 cup chunky peanut butter (the original calls for natural, but that's really not necessary)
1/4 cup canola oil (the original calls for much more, but it's not necessary either, especially if you use normal PB)
2/3 cup sugar (I added 1/2 Splenda and 1/2 white sugar-- you can't tell the difference)
2 tbsp molasses or sorghum (Invest in some of this. It's also good on biscuits...)
1 tsp vanilla extract
2 tsp ground flaxseeds (I always keep this around for smoothies and replacing butter and eggs in any recipe)
1 cup + 2 tbsp flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
OPTIONAL: a bit of melted chocolate for the topping; peanuts for garnish
3/4 cup of soy milk
2 tsp apple cider vinegar
1/2 cup chunky peanut butter (the original calls for natural, but that's really not necessary)
1/4 cup canola oil (the original calls for much more, but it's not necessary either, especially if you use normal PB)
2/3 cup sugar (I added 1/2 Splenda and 1/2 white sugar-- you can't tell the difference)
2 tbsp molasses or sorghum (Invest in some of this. It's also good on biscuits...)
1 tsp vanilla extract
2 tsp ground flaxseeds (I always keep this around for smoothies and replacing butter and eggs in any recipe)
1 cup + 2 tbsp flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
OPTIONAL: a bit of melted chocolate for the topping; peanuts for garnish
Directions
1. Preheat the ocen to 350° F. Line a muffin tin with cupcake liners. Mine were jumbo liners, but I realized that after the fact.
2. Mix soy milk with vinegar and set aside to curdle.
3. In a large bowl, mix together PB, oil, sugar, molasses, vanilla, ground flaxseeds. Add the soy milk mixture until combined.
4. In a separate bowl, mix flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until JUST combined. Not too much, now!
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and allow to cool.
6. OPTIONAL: When cooled a bit, place on wax paper or protective surface and pour melted chocolate over the top, then garnish with peanuts. I think this step is pretty unnecessary, but it looks prettier for parties 'n things.
1. Preheat the ocen to 350° F. Line a muffin tin with cupcake liners. Mine were jumbo liners, but I realized that after the fact.
2. Mix soy milk with vinegar and set aside to curdle.
3. In a large bowl, mix together PB, oil, sugar, molasses, vanilla, ground flaxseeds. Add the soy milk mixture until combined.
4. In a separate bowl, mix flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until JUST combined. Not too much, now!
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and allow to cool.
6. OPTIONAL: When cooled a bit, place on wax paper or protective surface and pour melted chocolate over the top, then garnish with peanuts. I think this step is pretty unnecessary, but it looks prettier for parties 'n things.
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