A vegan recipe that tastes utterly decadent? Yes, it’s possible. Vanessa Chalmers gets baking delicious peanut butter cupcakes that are not only healthy and vegan, they’re luscious tasting too
Peanut butter is everywhere! I recently tried these vegan cupcakes at a Meridian press launch, and when I was shown their recipe, I couldn’t believe how simple it was. Just 9 ingredients, found in either the cupboard or your local healthstore, whipped together in just over an hour (and devoured in the office in less!)
I am not a natural baker to say the least, and it sucks. But for all of those like me, these cupcakes require little more than some stirring, beating, and watching the clock in anticipation. So get started!
For the cupcakes:
250g self raising flour
2 tsp baking powder
100g unrefined golden caster sugar
250ml almond milk (I used coconut milk)
100ml nut oil
For the frosting:
100g Meridian smooth peanut butter
50g good quality unsweetened cocoa
200g unrefined icing sugar
1tsp vanilla extract
70ml almond milk
Heat the oven to 160C and line a 12 hole muffin tin with cake cases. Combine the flour, baking powder and sugar in a large bowl.
In a separate bowl beat together the almond milk, peanut butter and nut oil until smooth. Make a well in the centre of the dry ingredients and pour in the liquid. Stir gently until you have a smooth, thick mixture.
Spoon the mixture into the cake cases and bake for 20-25mins then set aside to cool.
While the cakes are cooling make the frosting. Beat together all the ingredients to make a stiff smooth frosting. Once the cakes are cool spread or pipe the frosting on top. If the frosting is too stiff, add an extra splash of almond milk.