I love peanut butter. Looooooove. So when I found a recipe for vegan peanut butter cupcakes I knew I had to try them out. And I love a bit of late night baking………..retro daddy however doesn’t share my love of baking on really hot nights. In fact, it drives him crazy and he thinks it’s a really bad habit of mine. But he’ll still enjoy what I’ve made of course! Anyway, give these a go as they are really light and tasty and I still can’t get over the fact that there are no eggs or butter in them. This recipe has been adapted for the Thermomix and comes from Vegan Cupcakes take over the world.
3/4 milk (dairy or soy)
2 tsp apple cider vinegar
1/2 cup/110g chunky peanut butter
1/3 cup/60g canola/vegetable oil
2/3 cup/100g sugar
2 Tbsp golden syrup
1tsp vanilla essence/extract
1 heaped cup SR flour
1tsp baking powder
Preheat oven to 180 degrees and line a muffin tin with cupcake wrappers. In a cup measure out the milk and add vinegar and leave to curdle slightly. Meanwhile combine your peanut butter, oil, sugar, golden syrup and vanilla together and whisk well. If you have a Thermomix then process these ingredients for 20 seconds on speed 4. Add in the milk/vinegar mixture and process for a further 5 seconds on speed 4 or whisk in the milk. Lastly add in sifted flour and baking powder and process for 10 seconds on speed 4 or whisk until just combined. Pour into cupcake wrappers and bake for about 25 minutes until golden on top and a knife/skewer comes out clean. Leave to cool on rack and either ice with a delicious chocolately frosting, a drizzle of chocolate ganache or just some icing sugar.
I took this at about 8.30pm at night! Proof I was baking at night!
They look delicious! I haven’t had peanut butter for so long. Amelia’s best friend is dangerously allergic to it so we just don’t go there.
Very excited for you about the new kitchen!It’s looking great!
Take care x
Oh dear – these look a little TOO yummy!
WOW, what a unique flavour they must be. But they do look quite delicious and I’m a fan of peanut butter from way back, so I think I could be swayed by them :o) Thanks for sharing Corrie xo
Hi Corrie your not the only one who cooks at night, most friday nights I cook for the girls on sat afternoon shift, usus=ally oh alright always yummy cakes, slices etc, girls love it, I get to cook I keep a piece or two then take the rest to work. Sometimes I call the family and ask them to come by and get some usually I’ve made another lot for them if it’s a hit at work. I do have a peanut butter brownie recipe to die for. Great reno happenings. Cheers
I made them today as little mini cup cakes. Too too delicious!!!!!
I’m vegetarian, and do a lot of vegan baking. I find it really nice, particularly in cupcakes and muffins, to substitute milk with almond milk. It adds to the flavour, so yummy
Baked these today and they are supper yummy. Next time I will try them inmy mini muffin tray as well. Thanks for sharing.
Hi Corrie, I know you posted this recipe yonks ago but thought I’d comment to say I made two batches of mini muffins of these today with homemade cashew butter (peanut allergic toddler), rice milk (dairy allergic as well) and due to our wheat allergies kn top of that i used first spelt flour then gluten free flour (orgran brand) – both versions turned out fabulously!! My egg, dairy, soy, peanut, wheat free littlies were in seventh heaven and their non allergic to anything friends loved them too. Yum! Sadly not so good for my diet though as I couldn’t resist eating a few as I turned them out hot from the pan – they were all gooey inside! Thank you