Coconut Peanut Butter Cupcake
November 05, 2015Hello cool peeps :)
I haven't had a chance to blog or try any recipes due to O-Levels. But I only have 2 papers left and I can't believe it! I have more time to relax and have fun now. Soon, I'll be completely free!!
But anyway, here's a wonderful recipe that I've been wanting to try for a while. I'm so so so glad that I got to try this recipe out because I was definitely in love with the outcome. I ate 3 cupcakes in one sitting! But no guilt though because #vegan ;)
Recipe adapted from here and here :)
The end result was a sweet, moist and fluffy cupcake! My family adored it too :)
The frosting is divine and goes really well with the cupcake! You can adjust the ingredients in the frosting to your liking so that it sits well with your tastebuds.
Without further ado, here is the recipe:
Ingredients:Cupcakes:
225g plain flour
240ml non-dairy milk + 1 tsp apple cider vinegar
115g coconut oil (semi-hard from chilling in the refrigerator)
160g brown sugar (can substitute white/caster sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
Frosting:
200ml full fat coconut milk (Best to chill your coconut milk overnight)
4-6 Tbsp natural creamy peanut butter
2-4 Tbsp powdered/icing sugar
Directions:
Cupcakes
- Preheat oven to 170 degrees Celsius and line a standard muffin holder with 12 paper liners.
- In a liquid measuring cup, measure out non-dairy milk and add vinegar. Let set to curdle/activate.
- Add coconut oil to a large mixing bowl. Then add sugar and vanilla and beat until combined.
- Combine dry ingredients. Sift 1/2 of the dry ingredients into the coconut oil mixture and fold it in.
- Sift remaining dry ingredients, alternating with milk. Mix until until well incorporated and no large lumps remain.
- Divide evenly among cupcake holders making sure not to overfill. These do best at 3/4 of the way up.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely on a cooling rack. In the meantime, prepare frosting.
Frosting
- Using a mixer, beat peanut butter.
- Slowly add coconut milk into peanut butter and beat until well combined.
- Add sugar, starting with 1 Tbsp and adding from there to desired taste.
- Either use immediately as a spreadable frosting, or chill for several hours.
Frosting and cupcake, assemble!
I hope you enjoyed the cupcakes as much as I did. You can put these cupcakes in the fridge and devour them within 2-4 days.
Bye for now and God Bless! :))
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