So today I've had a snow day as I couldn't make it to work. I've used the day wisely (?) - watching Adventure Time, went out for coffee and cake with Mark and finally, I baked! I wasn't necessarily going to make vegan cakes but I didn't have any eggs and softening butter in this weather is hard!
Mark is a peanut butter fiend so I thought these would be a good snow day treat, as he worked from home for most of the day, whilst I pottered around the house.
This recipe will make 16 cupcakes
Adapted from Vegan Cupcakes Take Over the World
For the cupcakes
200ml soy milk
2 1/2 teaspoons apple cider vinegar
140g smooth peanut butter (or chunky if you'd prefer)
90ml rapeseed oil
135g granulated sugar
2 tablespoons golden syrup
1 teaspoon vanilla extract
125g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
For the frosting
80g Stork margarine (room temperature)
80g Trex vegetable fat (room temperature)
40g cocoa powder
300g icing sugar
2 tablespoons soy milk
2 teaspoons vanilla extract
1. Preheat the oven to 180 degrees C and line a muffin tin with cupcake cases.
2. Mix the soy milk with the vinegar in a measuring jug, and set aside to curdle for 5 minutes.
3. In a bowl, beat the peanut butter, rapeseed oil, sugar, golden syrup and vanilla until smooth and creamy. Add the soy milk and vinegar mixture and beat until combined.
4. Mix the flour, baking powder, bicarbonate of soda and salt in a seperate bowl, then add to the wet ingredients and mix until smooth
5. Fill the cupcake cases 2/3 full and bake in the preheated oven for 15-20 minutes until a skewer comes out clean. Allow to cool in the tin for 10 minutes, and then move the cupcakes to a cooling rack.
6. Beat the margarine and Trex until well mixed. Add the cocoa powder and icing sugar and beat until it begins to come together. Add the soy milk and vanilla then beat for 5 minutes until light and fluffy.