Peanut Butter Chocolate Vegan Cupcakes. (Two Ways!)
INGREDIENTS
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Chocolate Cupcakes
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1 1/2 cups white flour, organic
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1 cup sugar, organic
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1/2 cup vegan butter, melted
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1/2 cup non-dairy milk (soy milk)
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1/3 cup water + 1 tsp flax seeds
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1 tsp vanilla extract
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1/3 cup cocoa powder
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1/4 tsp cinnamon
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1 Tbsp baking powder
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1/2 tsp salt
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1/4 tsp apple cider vinegar
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1/2 cup blendable fruit (berries, banana, apple sauce)
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*I used blackberries!
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Peanut Butter Frosting
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1/3 cup creamy peanut butter (salted)
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1/3 cup vegan butter, chilled
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1 cup powdered sugar, organic
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a few drops vanilla extract
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2-3 Tbsp non-dairy milk
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Peanut Butter Cupcakes
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1/2 cups white flour, organic
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4 cup rolled oats
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cup sugar, organic
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Tbsp vegan butter, melted
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3 cup peanut butter
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2 cup non-dairy milk (soy milk)
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2 banana, mashed
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3 cup water + 1 tsp flax seeds
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tsp vanilla extract
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4 tsp cinnamon
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Tbsp baking powder
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2 tsp salt
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4 tsp apple cider vinegar
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Chocolate Frosting
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Tbsp creamy peanut butter (salted)
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4 cup melted chocolate chips, vegan
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3 cup vegan butter, chilled
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4 cup powdered sugar, organic
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a few drops vanilla extract
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3 Tbsp non-dairy milk, room temperature
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