Peanut Butter Cupcakes With Chocolate Frosting |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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 |
3/4 c. vanilla soy milk |
2 tsp. apple cider vinegar |
1/2 cup chunky peanut butter |
1/3 cup canola oil |
2/3 cup raw sugar |
2 tbs. pure maple syrup |
1 tsp. vanilla extract |
1 cup plus 2 tbs. all-purpose flour |
1 tsp. baking powder |
1/2 tsp. baking soda |
1/4 tsp. salt |
frosting |
1/2 cup margarine, softened |
1/2 cup unsweetened cocoa powder, sifted |
2 1/2 cups powdered sugar, sifted |
3 tbs. vanilla soy milk |
1 1/2 tsp. vanilla extract |
Directions:
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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