How to make
1 cup (250 mL)all-purpose flour
1 tsp (5 mL)each baking powder and baking soda
1 cup (250 mL)unsweetened plant-based milk (such as oat milk, almond milk or soy milk)
3/4 cup (188 mL)PC® Organics Sugar from Crystallized Organic Cane Syrup
1/3 cup (83 mL)cocoa powder
1/3 cup (83 mL)PC® Plant Based Salted Butter Alternative, melted
1 tbsp (15 mL)cider vinegar
1 cup (250 mL)PC® Plant Based Salted Butter Alternative, softened
1/2 cup (125 mL)smooth natural peanut butter, chilled
1/4 cup (60 mL)pure maple syrup or agave syrup
How to make
- Step 1
Cupcakes: Preheat oven to 350ºF (180ºC). Line 12-cup muffin tin with paper liners.
- Step 2
Whisk together flour, baking powder and baking soda in large bowl; set aside. Whisk together milk, sugar, cocoa powder, melted butter alternative and vinegar in separate bowl until smooth and sugar is dissolved. Add milk mixture to flour mixture; whisk until smooth and no lumps remain.
- Step 3
Divide among wells of prepared muffin tin. Bake until toothpick inserted in centres comes out clean, about 20 minutes. Let cool in tin 5 minutes. Transfer cupcakes directly to rack to cool completely.
- Étape 4
Frosting: Beat softened butter alternative with cold peanut butter in separate large bowl using electric hand mixer on medium speed until smooth, about 30 seconds. Scrape down side of bowl. Add half of the maple syrup; beat on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in remaining maple syrup until smooth.
- Step 5
Pipe or spread frosting over cupcakes. Serve immediately or refrigerate until ready to serve.
- Try this:
Top frosted cupcakes with sliced fresh strawberries, raspberries or a drizzle of jam for a peanut butter and jelly vibe.