Peanut Butter Cupcakes (Vegan)

We also call these Jimmy Carter Cakes, because he was a peanut farmer and he loves solar energy. But no one cares about that. What they do care about is that these cupcakes are pushed to maximum peanuty capacity and still remain moist and fluffy. And that is almost as important as solar energy.

Courtesy of "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz. With permission of De Capo Press.

Peanut Butter Cupcakes (Vegan)

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    3/4 cup soymilk 2 tbsp ground flaxseed
    2 tsp apple cider vinegar 1 cup plus 2 tbsp all-purpose flour
    1/2 cup natural chunky peanut butter 1/2 tsp baking powder
    1/3 cup canola oil 1/4 tsp salt
    2/3 cup granulated sugar 3 tbsp soy creamer or soy milk
    2 tbsp dark molasses 1/3 cup semisweet chocolate chips
    1 tsp vanilla extract 1/4 cup chopped peanuts (for garnish)


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    • 1

      Preheat oven to 350ºF. Line a muffin pan with cupcake liners.

    • 2

      Mix soy milk with vinegar in a measuring cup and set aside to curdle.

    • 3

      In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.

    • 4

      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.

    • 5

      Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and transfer to cooling racks.

    • 6

      To Assemble: Place Quick Melty Ganache in a pastry bag fitted with a small hole. Pipe the ganache on in a zigzag or swirly pattern (see page 25). Alternatively, you can just spoon it on and call it a day. Sprinkle with chopped nuts. Place cupcakes in the fridge to set for about 10 minutes.


    Quick Melty Ganache: Heat spy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula scoop into a prepared pastry bah or plastic bah with the tip chopped off, or drizzle haphazardly with a fork. Quick Melty Ganache will set when fully cooked.

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