Yes! A peanut butter cup cupcake recipe that is Easy, TASTY and Non-Dairy! I found a simple white cake recipe from All Recipes and adjusted it accordingly. Brace yourself people! This thing will melt in your mouth 🙂
Ingredients for cupcake
1 cup white sugar
½ cup non-dairy butter
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup vanilla soy milk
¼ cup peanut butter
Mini peanut butter cups
Directions
Preheat oven to 350 degrees F (175 degrees C).
Line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well. Stir in the milk until batter is smooth.
Mix in peanut butter.
Pour or spoon batter ¼ of the way into the prepared pan. Add 1 peanut butter cup to each cupcake. Fill remaining batter on top of the peanut butter cup. It should cover the candy and be about ¾ full.
Bake for 20 to 25 minutes. Cupcakes are done when it springs back to the touch.
Ingredients for icing
½ cup nonhydrogenated shortening
½ cup nonhydrogenated margarine
3 ½ cups powdered sugar
1 ½ teaspoons vanilla extract
¼ cup soy milk
¼ cup peanut butter
¼ cup cocoa powder
Directions
Beat the shortening and margarine together until well combined and fluffy.
Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 6 minutes until fluffy.
Add peanut butter and cocoa powder and mix till combined.
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