Tuesday, April 16, 2013

Chocolate Peanut Butter Cupcakes with Chocolate Peanut Butter Frosting

From The Joy of Vegan Baking, by Colleen Patrick-Goudreau

½ C peanut butter
1 ¼ C nondairy milk
1 ripe banana
1 t vanilla
2 ¼ C flour
1 C suger
3 ½ t baking powder
1 t salt
3 T unsweetened cocoa powder

With a hand mixer, blend the peanut butter, milk, banana and vanilla. Stir the dry ingredients together. Add the dry to the wet and stir until well combined.

Spoon into greased muffin tins (or cupcake liners). Bake for about 20 minutes. When the cupcakes are cool, remove them to a wire rack to cool completely. Frost when completely cool.

½ C peanut butter
1/3 C unsweetened cocoa powder
½ C nondairy milk
2 ½ C confectioners’ sugar
¼ t salt
1 t vanilla extract

Mix the peanut butter and cocoa. Add the milk and beat until smooth. Add the salt, vanilla and the confectioners’ a bit at a time, mixing well after each addition. Frost generously. 

Tracy's Living Cookbook