Friday, September 4, 2009

Peanut Butter Cupcakes

I am so happy that school has started again and we are back to a more regular schedule. Kay started at a new school this year and it starts much earlier than her last one so that has been a bit of a shock to our systems. I think we are all finally starting to adjust though.

During the summer, I work in the office two days a week and my parents spend the day with Kay. On their second to last day, which also happened to be my dad's birthday, they took Kay and two friends bowling, out to lunch and to a ceramic painting store. Then for dinner we made one of my dad's favorite meals (upcoming post) with these cupcakes for dessert. They were a huge success. My parents liked them so much, my mom made them again a couple weeks later.

They are very peanut buttery. We may have even eaten them for breakfast. The recipe is out of Vegan Cupcakes Take Over the World (fantastic book!). I reduced the sugar quite a bit, omitted the salt, and used rice milk just because we prefer that in baked goods. Normally I would have substituted part of the all-purpose flour with some spelt or white whole wheat but this time I left it alone (it was for a birthday after all!) We used natural, organic, crunchy peanut butter.

Peanut Butter Cupcakes

3/4 cups rice milk
2 teaspoons apple cider vinegar
1/2 cup chunky peanut butter
1/3 cup canola oil
1/3 cup granulated sugar
2 tablespoons molasses
1 teaspoon vanilla extract
2 teaspoons ground flaxseed
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

Mix the milk and vinegar and set aside to curdle (this creates non-dairy buttermilk).

In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and flaxseeds until well combined. Add the milk mixture and mix until well combined.

Combine the flour, baking powder, and baking soda in a separate bowl. Add the dry ingredients to the wet ingredients and mix until just combined.

Fill the cupcake liners 2/3 full (we use an ice cream scoop). Bake 23-26 minutes. Remove from oven and transfer to cooling racks.

Top with ganache and chopped peanuts. Place in refrigerator to set the ganache.

Quick Melty Ganache

3 tablespoons soy milk
1/3 cups chocolate chips

Heat the soy milk in a small saucepan over medium heat until just about to simmer. Remove from heat, add chocolate chips and stir until chocolate is completely melted. Set aside and allow to cool for 10 minutes.

Kay: comments to come after school.

Mom (Dana): When I was typing this, I kept putting Peanut Butter Pancakes instead of Cupcakes which has given me a whole new idea!!


Mickle in NZ said...

Although I'm not a peanut butter person these look lovely. Especially impressed with the quick ganache.

Kay - hope the school year has started well for you.

Dana - only 2 weeks until we start daylight saving here.

care and huggles to you both, Michelle and daft Zebbycat

Champsleeve said...

Hi Mickle!

We make up for your share of peanut butter. We put it on toast in the morning, on sandwiches for lunch, and on noodles for dinner!!

I was a little skeptical about that ganache setting up properly but it worked wonderfully.

Hope you are having nice springtime weather over there.