Do you like to bake or to eat delicious, vegan and gluten-free cupcakes?
Then you are exactly right here. We have developed a gluten, egg and milk free peanut butter cupcake recipe for you. You can believe us – these small, delicious calorie bombs bring you in a good mood and are just the right thing to surprise your friends for coffee or tea. In case you do not like peanut butter, you can easily exchange peanut butter with cashew cream and add some cinnamon and orange – The taste? Delicious!
Have fun with our delicious, good mood maker recipe.
Ingredients:
Batter:
- 165 g Gluten free flour
- 100 g Vegan butter
- 120 g Cane sugar
- 1,5 TL Baking powder
- 100 ml Soy drink
- 100 ml Sparkling water
- 40 g Cacao powder
- 50 g Hazelnut (grounded)
- 1 sachet Vanillin sugar
Topping:
- 100 g Vegan butter
- 100 g Peanut butter (smooth)
- 100 g Icing sugar
Place vegan butter and sugar into a bowl. Beat with an electric hand whisk until light and creamy. Add the flour, the baking powder and the vanilla sugar and beat again, including the cacao powder and the liquids which are gradually added. Then stir everything to a dough. Do not stir too long, so that the dough remains nicely fluffy. Then fill the dough into the muffin tins and bake at 180 degrees for about 25 minutes and let them cool down.
Topping: Place Peanut butter, vegan butter and icing sugar in a bowl and beat with an electric hand whisk to a mass foamy. Fill the mass into a nozzle and decorate the cooled muffins. Then cool the finished cupcakes so that the topping becomes firm.
