Made these delicious cupcakes for the Vegan Bakesale in LA and thought that I should post the recipe for these yummy cupcakes (recipe is from The Joy of Vegan Baking)
Ingredients:
1/2 cup of creamy of crunchy peanut butter (I used creamy)
1 and 1/4 cups non dairy milk
1 ripe banana, mashed
1 teaspoon vanilla extract
2 and 1/4 cups unbleached all-purpose flour
1 and 1/2 cups granulated sugar
3 and 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoon unsweetened cocoa power
Recipe for the cupcakes:
Preheat the over 350 F, line 2 cupcake tins with paper liners. You may lightly oil your muffin tins.
Using an electric hand mixer, mix together the peanut butter, milk, banana, and vanilla. In a seperate bowl, stir together the four sugar, baking powder, salt and cocoa. Add the dry mixture to the wet and stir (by hand) until all the ingredients are combined.
Spoon the cupcake batter into the liners until they are half to two-thirds full. Bake for 20-25 minutes. Cool for 10 minutes in the pans, then remove to cool. Once cool, frost the cupcakes.
Yield 20 to 24 cupcakes
Ingredients for the frosting:
1/2 cup natural peanut butter
1/3 cup unsweetened cocoa powder
1/2 cup non dairy milk or more as needed
2 and 1/2 cups confectioners sugar, sifted
1/4 teaspoon sale
1 teaspoon vanilla extract
Recipe for the frosting:
Cream together the peanut butter and cocoa. Add the milk, and beat until smooth. Add the sifted confectioners sugar, salt, and vanilla, then add a little more milk at a time to reach a good spreading consistency.
Yield 1 and 1/2 to 2 cups
Michelle Neff 