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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

Have a nosey around for some recipes that I find delicious (even if I do say so myself) and some meal inspiration. Or feel free to look at photos of food and drool. I do that a lot, probably too much.

 

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Peanut Butter Chocolate Cupcakes

Ok, I'm a confessed peanut butter convert. Until two years ago, i really disliked the stuff and the idea of a PB&J sandwich confused me. Now though, the vast range of natural nut butters has me all excited. I often use them in my bakes, or just to eat straight out of the jar.


These lil cupcakes are brought together in less than 30 minutes (with a little cooling time, nobody wants melting buttercream on top).

Makes 9 Cupcakes

SUPER EASY!

SUPER SPEEDY!




I N G R E D I E N T S

100g Caster Sugar

50g Vegan Butter

25g Cocoa Powder

75g Self Raising Flour

50ml Oat Milk

1 Medium Egg


50g Vegan Butter

100g Icing Sugar

2tbs Peanut Butter

1/2tsp Vanilla Extract





M E T H O D

- Preheat the oven to 180c.

- Beat together the butter and sugar until creamed.

- Add the egg and mix, then sift in the flour and cocoa powder.

- Pour in the milk and mix again until well combined.

- Add little cupcake cases into a cupcake tin and scoop an even amount of the mix into each case. I fill the cases two-thirds of the way up to allow them to rise without spilling over.

- Bake for 12-15 minutes, then remove from the oven and allow to cool.

- Whilst they cool, make the icing by beating the butter and icing sugar together. Then, add the vanilla and the peanut butter and whisk until light and fluffy. Scoop into a piping bag and pipe onto the cooled cupcakes.

- ENJOY!



#cupcakes #chocolatecake #chocolate #peanutbutter #baking #homebaking #easybaking #recipe #bakingrecipe #bakingwiththekids #dairyfree


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