And just when I thought I wasn’t going to buy any more cookbooks until I’d cooked my way through those I already owned, I found myself browsing through amazon‘s collection… and I decided that two more couldn’t hurt my bookshelf ;). So I placed an order for Paul Hollywood’s How to Bake and Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero, both of which arrived last week.
I am seriously hooked on peanut butter (of the unsweetened, crunchy, organic variety) right now, and when I came across the following recipe I thought it would be the ideal starting place. Moist and deliciously peanut buttery, these cupcakes are also a make-ahead baker’s delight, as they freeze and defrost perfectly!
VEGAN PEANUT BUTTER CUPCAKES
1.75 dl soy milk
2 tsp apple cider vinegar
1.2 dl organic, sugar-free chunky peanut butter
.8 dl canola oil
1.6 dl granulated sugar
2 tbsp syrup
1 tsp pure organic vanilla powder
2 tsp ground flaxseed
2.5 dl plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
- Preheat oven to 175 degrees C.
- Line cupcake tin with liners.
- Mix soy milk and vinegar in a small bowl and set aside to curdle.
- In a large mixing bowl, cream the peanut butter, oil, sugar, syrup, vanilla and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
- Sift the flour, baking powder, baking soda and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
- Fill cupcake liners 2/3 full. Bake for 23-26 minutes. Remove from oven and transfer to cooling racks.
- Once cooled, top cupcakes with vegan chocolate ganache or frosting of your choice.
SIMPLE VEGAN CHOCOLATE GANACHE
90g vegan dark chocolate (I use Plamil brand)
3 tbsp soy milk
- Heat soy milk in a small saucepan over medium heat until just about to simmer. Add chocolate pieces to the pan and stir into soy milk to melt.
- Spoon* or drizzle over cupcakes and allow to cool in order to set fully.
*NB- I did this very hastily, hence these cupcakes having a rather “rustic” appearance… but by all means, take your time decorating with ganache if you want a more sophisticated looking cupcake.
* The dl measurements that I use in recipes on my blog are a standard metric measurement: 1 dl = 100 ml, 10 dl = 1 liter
*Recipes very closely adapted from ones found in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.