Vegan Peanut Butter Cup Cakes
These cakes are tasty, sweet, and vegan! I like to think of them as a healthier version of the standard chocolate cupcake as they don't have any butter or eggs in them. But you still get a little serving of protein from the peanut butter.
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| My cake decorating is not the best, but they sure tasted good! |
I have a huge sweet tooth - as does my husband. Two sweet tooth's in the house is dangerous. We can never go to the supermarket without buying something sweet. This is not good as hubby has type 1 diabetes. We made the decision that instead I would do one lot of baking a week and that would be our sweet treat for the week - once they were all eaten that was that. Its kind of working, and it is helping us lower our sugar intake.
This recipe is my version of one I found about 8 years ago when my sisters first became vegan. The recipe is great because its incredibly easy to make - I've never had a bad batch, and thats saying something! It's really easy to change up the flavour too and mix things up. This is a tasty treat for chocolate and peanut butter lovers. Think of it as a cake version of a peanut butter cup!
Vegan Peanut Butter Cup Cakes
Ingredients
1 & 1/4 Cup of Self Raising Flour
1 Cup of caster sugar
1/3 Cup of Cocoa Powder
1tsp of baking soda
1/2 tsp of salt
1 Cup of warm water
1tsp of vanilla extract
1/3 vegetable oil
1tsp distilled white or apple cider vinegar
Peanut butter for filling - smooth is best
Heat the oven at 180 degrees on fan bake. The mixing process for these cupcakes takes only about 5 minutes. I suggest you start heating up your oven so that its at temperature when you put the cakes in the oven. This mix needs to go in the oven straight away as you want the vinegar and baking soda to react inside the oven. Prepare your cupcake tray, whether this is with cases or a silicone tray with no cases.
In a large bowl sift the flour, cocoa powder & baking soda. Mix them together, then and add the sugar and salt.
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| Mix the dry ingredients together - make sure to sift the flour, cocoa powder and baking soda. |
In a seperate small bowl pour the water, oil and vanilla extract.
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| The liquids mixed, the dry mixed and the vinegar, all ready to mix into a batter |
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| Glossy batter ready to put into the tray. |
Boil some water and put this in a cup and put a metal teaspoon in the water to warm it up. This will help the peanut butter to slide off the spoon easily. Put a tablespoon of batter into each cupcake case. Then put half a teaspoon of peanut butter on top of the batter in the cupcake case.
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| Adding the peanut butter |
Add more if you want a bit more peanut butter. Then put the remaining chocolate cake batter on top of the peanut butter.
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| The cakes are ready to put in the oven! |
Put the tray in the oven and bake at 180 degrees for 15 - 20 minutes. Our oven tends to cook them within 16 minutes, so keep an eye on them. Gently press the top of the cakes to check, if they bounce back then they are done. If the indent doesn't, then leave them in for a few more minutes and test again.
Leave to cool on a wire rack. Keep them in the tray as this helps keep their shape. The oil can sometimes make the cases come away from the cake while they cool.
When they are completely cool remove them from the tray. You can either serve them as is or add some icing. I often do a vanilla butter cream, or a simple icing sugar and almond milk icing to add another texture.
Tips
You can switch the flour for gluten free flour to make these gluten free.
Another filling option and switching the peanut butter for a vegan caramel sauce and you get a nice caramel filling!
Happy Baking!
Love Mrs R x
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