Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
Peanut Butter Cupcakes
I made these Peanut Butter Cupcakes a couple weeks ago to take to friend. Of course, Chad and I had to sample a few too. I used some almond milk and some coconut milk and whole wheat pastry flour instead of all-purpose flour, otherwise I followed the recipe. The cupcakes were amazing-- super thick and moist on the inside with a little crisp on the edge for the first bite. I think the molasses really heightened the peanut buttery flavor. I topped them first with banana glaze (a little whipped EB and banana with a splash of vanilla and some powdered sugar), then Quick Melty Ganache and chopped peanuts. I was so happy with how well they turned out. Mmm, just thinking about these makes me want to whip up another batch...
Peanut Butter Cupcakes
I made these Peanut Butter Cupcakes a couple weeks ago to take to friend. Of course, Chad and I had to sample a few too. I used some almond milk and some coconut milk and whole wheat pastry flour instead of all-purpose flour, otherwise I followed the recipe. The cupcakes were amazing-- super thick and moist on the inside with a little crisp on the edge for the first bite. I think the molasses really heightened the peanut buttery flavor. I topped them first with banana glaze (a little whipped EB and banana with a splash of vanilla and some powdered sugar), then Quick Melty Ganache and chopped peanuts. I was so happy with how well they turned out. Mmm, just thinking about these makes me want to whip up another batch...
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