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!
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