Peanut Butter Cupcakes

Ameriikan muffinssit ei olekaan muffinsseja vaan cupcakeseja. Näiden pähkinäisten yksilöiden resepti on peräisin Isa Chandra Moskowitzin ja Terry Hope Romeron loistavasta kirjasta Vegan Cupcakes Take Over the World. Suosittelen, sekä kirjaa että reseptiä.

Ingredients

3/4 sup soy milk

2 teaspoon apple cider vinegar

1/2 cup natural chunky peanut butter

1/3 cup canola oil

2/3 cup granulated sugar

2 tablespoon dark molasses

1 tablespoon vanilla extract

2 teaspoon ground flaxseed

1 cup plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Directions

1. Preheat oven to 350 F. Line a muffin pan with cupcake liners.

2. Mix soy milk with vinegar in a measuring cup and set aside to curdle.

3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk micture and mix until incorporated.

4. Sift the flour, baking powder, baking soda, and salt into a seperate bowl and mix. Add the dry ingredients to the wet and mix until just combined.

5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and transfer to cooling racks.

Lisäksi sulattelin päälle tummaa suklaata ja koristelin pähkinöillä.