I’ve been craving peanut butter lately, and was really excited to make these cupcakes. I’m pleased to say they did not disappoint. They are peanut buttery and very light. Still, I felt they were missing something. Instead of drizzling chocolate on top, I would like to try adding chocolate and/or peanut butter chips to the cupcakes. Also, some chopped peanuts would be good to add a bit of crunch; I love crunchy foods. I might even consider adding a bit of cinnamon. And I think buttermilk could be used instead of the curdled milk and vinegar. I will definitely make these again trying out these various variations.
Peanut Butter Cupcakes
makes about 6 cupcakes
3 oz (6 Tbl) milk
1 tsp apple cider vinegar
¼ c natural peanut butter (crunchy or creamy)
2 Tbl+2 tsp flaxseed oil (or canola oil)
1/3 c sugar
1 Tbl maple syrup
½ tsp vanilla
1 tsp ground flaxseed meal
½ c + 1 Tbl flour
½ tsp baking powder
¼ tsp baking soda
1/8 tsp (pinch) salt
Preheat oven to 350 F.
Grease muffin pan, or line with paper liners.
Add vinegar to milk, mix and set aside.
Sift flour, baking powder, baking soda, and salt into small bowl, set aside.
Cream together peanut butter, oil, sugar, maple syrup, vanilla and ground flaxseed meal until well combined. Add milk and mix to combine.
Add the dry, sifted ingredients and stir into the wet ingredients; stir until just combined.
Fill cupcake wells 2/3 full, bake ~15 minutes until toothpick comes out clean. The cupcakes puff up nicely in the oven. Remove from oven and transfer to a wire rack to cool.
If desired, melt ~2 Tbl chocolate chips (add an optional splash of heavy cream) in microwave and drizzle over cooled cupcakes.
Source: halved and slightly adapted from Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Hope Romero