Friday, May 6, 2011
Weekly Recipe (Round 2):
I warned you that I had a stockpile of recipes. Well unless I turn this blog into a food blog, you're going to have to accept more than 1 weekly recipe post for a couple of weeks. I'm afraid I'm going to forget to post them and I wouldn't want to deny you, my loyal, hungry readers, of such delicious recipes. Aren't I thoughtful?
On to the recipe. I thought if I was giving you 2 recipes in 1 week that at least one of them should be relatively healthy. This recipe doesn't have any butter, eggs, or oil. Score. It does, however, have peanut butter and sugar. Like I said, it's all relative.
These are really good. Like, I could eat 3 or 4 good. I had to remind myself that they weren't calorie free. They do stick to your teeth when you bite into them because of the deluge of peanut butter. I don't know about you but I'm willing to look past that. The only drawback is the icing -it's not easy to spread. Next time I would add a little more almond milk to make it thinner and thus easier to spread.
Self-Frosting Peanut Butter Cupcakes
by Wing-It Vegan
Peanut Butter Cupcakes:
2/3 cup plain soymilk (or almond milk in my case)
1 teaspoon apple cider vinegar
1/2 cup granulated sugar
1/2 cup dark brown sugar (light in my case)
2 tablespoons flax seeds
1/4 cup water
1/2 cup creamy peanut butter
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chocolate Peanut Butter Frosting:
1/2 cup creamy peanut butter
1/4 cup Dutch process cocoa powder
2/3 cup confectioners sugar
1/4 cup plain soymilk (almond milk again)
Preheat your oven to 350 degrees F (175 degrees C) and line one dozen muffin tins with cupcake papers.
In your stand mixer, combine the almond milk and vinegar, and let sit for a few minutes before whisking vigorously until frothy. Mix in both sugars. Grind the flax seeds into a powder with a spice grinder, and whiz them together with the water. Stir the flax seed mixture, peanut butter, applesauce, and vanilla into your mixer, and beat until thoroughly combined. In a separate bowl, add the flour, baking powder, baking soda, and salt. Slowly stir these dry ingredients into the batter. Mix until there are no more lumps, but be careful not to mix more than necessary.
In a separate bowl combine all of the ingredients for the frosting, and blend until completely smooth. Set aside.
Divide your batter equally between the prepared muffin tins. Drop a dollop of frosting into each cup of raw batter, and swirl it around with a toothpick, covering the entire top. Bake for 20 to 25 minutes, until a toothpick inserted into a cupcake comes out clean. When testing for doneness, be sure to find a spot that is free from frosting, as it may cause the toothpick to appear wet, even if the cupcakes are ready. Let the cupcakes cool inside the tins for at least 10 to 15 minutes. You can either let them cool the rest of the way atop a wire rack, or serve them immediately for a warm delight.
Makes 12 cupcakes.