Peanut Butter Cup^2cakes

Gluten-free Vegan Peanut Butter Cup Cupcakes

♫ Listening to: Psychic City by Yacht ♫

Vegan Gluten-free Chocolate Cupcake Ingredients:

  • 1 ⅔ c coconut-almond milk
  • 1 T apple cider vinegar
  • ½ c sunflower or coconut oil
  • 1 ¼ c organic evaporated cane juice
  • 1 T vanilla extract
  • ¼ t almond extract
  • ½ c tapioca flour
  • 3 T ground flax seeds (I use a coffee grinder)
  • ½ c almond flour
  • ½ c rice flour
  • ½ c quinoa flour
  • ⅓ c fava-chickpea flour
  • ½ c cocoa powder
  • ½ T baking powder
  • 1 t baking soda

Vegan Gluten-free Chocolate Cupcake Directions:

Preheat the oven to 350°.

Mix all the wet ingredients together (including sugar).

Sift the dry ingredients together.

Add the dry ingredients to the wet, mixing well.

Fill the cupcake papers 80% full. This should make around 15 cupcakes (12 to take to the party and 3 to keep for yourself–oink oink).

Bake the cupcake for 21-24 minutes or until you insert a toothpick into the center and it comes out clean.

Peanut Butter filling/icing Ingredients:

  • ½ c earth balance (they have a soy-free one if you avoid soy)
  • ½ c spectrum palm shortening
  • ½ c peanut butter
  • 2 T molasses
  • ⅛ c non-dairy milk (you may not need it all, but have it ready, just in case)
  • 1 T vanilla extract
  • 3 c organic powdered sugar

Peanut Butter filling/icing Directions:

Whisk all the ingredients, except the powdered sugar, together using an electric mixer.

Sift in powdered sugar one cup at a time.

Pipe icing into the center of the cupcakes as well as on top of the cupcakes.

VEgan Gluten-free Chocolate Peanut Butter Cupcakes

Garnish with drizzled chocolate sauce and bite-sized peanut butter cups*.

Peanut Butter Cup Cupcakes

Gluten-free Vegan Peanut Butter Cup Cupcakes

*Peanut Butter cups are super easy to make if you have mini silicone cupcake cups, chocolate chips, and peanut butter. Here’s what they looked like when they came out of the freezer.

Vegan peanut butter cups


comments powered by Disqus