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Peanut Crumble Cupcake

For my birthday, I made my own cupcakes. John said he felt like it was his birthday. Any excuse for me to bake. The cupcake is vanilla, the frosting is Tofutti Cream Cheese frosting and the topping is peanut butter crumbles. It is HEAVEN.
Here is the recipe:
Vegan Vanilla Cupcakes

1 ¼ cups all-purpose flour + 1/4 cup oat flour
1 teaspoons baking soda
½ tsp salt
1/3 cup canola oil
1 cup cane sugar
1 tablespoons cider vinegar
1 ½ teaspoons vanilla extract
¾ cup light coconut milk (or soy milk) (little less)
egg replacer for 2 eggs

Preheat the oven to 350°. Line a cupcake pan with paper liners; set aside.

In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs replacer, slowly; scrape down bowl, and beat in vanilla.

Add flour mixture and milk alternatively, beginning and ending with flour mixture.

Divide batter evenly among liners, about three-quarters full each. Bake until golden, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

Vegan Cream Cheese Frosting

1/4 + 1/8 cup Earth Balance margarine (to make mixing easier, let it soften slightly)
½ of an eight ounce carton Tofutti Cream Cheese (keep chilled)
½ teaspoon vanilla extract
1/16 teaspoon salt
¾ pounds confectioners sugar

Beat margarine and cream cheese together until smooth. Add sugar a little bit at a time and beat until smooth. Stir in salt and vanilla extract. You may add more confectioners sugar if the frosting seems to soft.

Peanut Butter Crumbles

Mix a small amount of both peanut butter and confectioners sugar together in a bowl. Once it begins to incorporate, put confectioners sugar on your fingers and mix the peanut butter with your hands. It should start to ball up in little crumbles. Add more powdered sugar to acheive desired consistency.


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