In honor of my birthday being Friday I decided to make a decedent treat! With most vegan and gluten-free desserts, I think they taste all right for being vegan, but they could be better. I surprised myself with these cupcakes. It’s one of the best cupcakes I’ve had, and I’m not just saying that because it’s hard to find vegan & gluten free treats.
1 1/2 cups gluten free flour mix (I always use this kind)
1 cup coconut sugar or white, whichever you prefer
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp salt
1/3 cup canola oil
1 tsp. vanilla extract
1 1/4 cup unsweetened almond milk (measurements may vary depending on the environment- start with 1 cup then add the 1/4 in to get a cupcake consistency)
1/2 cup vegan butter
1 cup + 2 tbsp powdered sugar
1/4 cup peanut butter powder
Preheat oven to 350 degrees and line a muffin tin with paper liners.
In a large bowl stir to combine all dry cupcake ingredients- flour, sugar, salt, baking soda, and cocoa powder.
Next, add in wet cupcake ingredients- oil, vanilla, and milk.
Spoon cupcake mixture into muffin tin, about 1/2 way.
Lick the excess batter from the mixing bowl…optional, but you know you want to.
Bake for 20-25 minutes. Mine took 25, until the toothpick came out clean.
When the cupcakes are in the oven, start on your frosting.
Start by beating the vegan butter for about 30 seconds with a hand mixer, to make it fluffy.
Add in your peanut butter powder, mix lightly.
Slowly add in your powdered sugar in portions.
Put the frosting in the fridge to cool and set, about 10-15 minutes.
Once the cupcakes are done, let cool in tin for 5 minutes. Remove the cupcakes and let cool on a wire rack for about another 10 minutes until completely cooled.
Take your chilled frosting and put in a Ziploc bag, and cut the corner off.
Put about 1 1/2 tbsp of frosting on each cupcake, and spread out.
If you prefer more frosting, just double the frosting recipe.
*I stored my cupcakes in an air tight container for about a week, and they stayed fresh!