Butter-Free Peanut Butter Cupcakes Good Recipes

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Butter-Free Peanut Butter Cupcakes

"Delicious soft cupcakes without all that worry of consuming the batter. Also flavor first rate with chocolate chips folded in."

Ingredients :

3/four cup soy milk
2 teaspoons distilled white vinegar
half cup crunchy peanut butter
1/3 cup canola oil
2/three cup white sugar
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons flax seed meal
1 1/8 cups all-reason flour
1 teaspoon baking powder
half of teaspoon baking soda
1/four teaspoon salt

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H40M

Preheat oven to 350 levels F (one hundred seventy five levels 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 about 5 mins to thicken.
In a huge bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter simply until blended. It is ok for the batter to be barely lumpy. Spoon the batter into the prepared cups, dividing lightly.
Bake within the preheated oven until the tops spring again whilst gently pressed, 20 to twenty-five mins. Cool inside the pan set over a wire rack. When cool, set up the cupcakes on a serving platter. Frost with preferred frosting.

Notes :

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