made for mom’s bday and she loved 7.5/10
pb cupcakes: supposed to make
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 c almond milk (any unflavored milk should work)
shot of apple cider vinegar
1 1/2 tsp vanilla
1/2 c Earth Balance softened (20 sec in microwave)
3/4 c dark brown sugar (don’t use splenda here)
2/3 c natural smoothie pb (i used skippy crunchy but i think it messed with the texture)
2 tbsp flax seed + 6 tbsp water
1 1/2 c jam (might not use it all)
preheat oven to 350. line 2 cupcake pans (2 dozen), though not all of second dozen gets filled . combine flax and water and set aside. whisk dry ingredients and set aside. whisk almond milk, ACV, and vanilla and set aside.
beat Earth Balance, brown sugar, and peanut butter until fluffy. slowly add flax mixture & beat until creamy. add half dry mix, then milk mix, then half dry mix.
fill liners to top (don’t rise much) and recipe says 20 mins to bake, but takes almost double. toothpick never really came out clean, so just check for browning and that the bottoms aren’t burning.
frosting (honestly not my favorite, mom and dad liked, though) (made way more than necessary)
1 c coconut oil (or Earth Balance)(maybe use a little less
powdered sugar (like 3 c- might not use all) 1/2 c jelly/jam of choice (mom and dad likes strawberry)
healing tbsp almond milk (any unflavored milk should work)
1/4 tsp salt
*hefty pinch of cornstarch might help thicken if loose*
beat jam and oil until slightly fluffy. add powdered sugar in parts until frosting looks like it will hold its shape at least partially.
use a wooden spoon handle or piping top to poke holes in each cupcake once cooled completely. fill center with jelly right to top. top with frosting and a piece of a pb cookie (see last recipe) or roasted peanuts (optional).