Ancestral Inheritance Menu Butter-Free Peanut Butter Cupcakes :: The Best Recipes
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Butter-Free Peanut Butter Cupcakes |
"Delicious gentle cupcakes without all that fear of ingesting the batter. Also flavor wonderful with chocolate chips folded in."
Ingredients :
- three/4 cup soy milk
- 2 teaspoons distilled white vinegar
- 1/2 cup crunchy peanut butter
- 1/three cup canola oil
- 2/3 cup white sugar
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 2 teaspoons flax seed meal
- 1 1/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/four teaspoon salt
Instructions :
Prep : 20M | Cook : 12M | Ready in : 1H40M |
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- Preheat oven to 350 ranges F (a hundred seventy five stages C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for approximately five mins to thicken.
- In a massive bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix within the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until combined. It is k for the batter to be barely lumpy. Spoon the batter into the organized cups, dividing frivolously.
- Bake within the preheated oven until the tops spring back when lightly pressed, 20 to twenty-five minutes. Cool within the pan set over a twine rack. When cool, arrange the cupcakes on a serving platter. Frost with favored frosting.
Notes :
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