Makes 12 large cupcakes or 24 fairy cakes
Ingredients
200ml soya milk
20ml cider vinegar
170g self-raising flour
200g caster sugar
30g cocoa powder
1/4 tsp salt
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
50g chunky or smooth peanut butter
80ml light rapeseed oil
1 tbsp vanilla extract
Finishing Touches
peanut butter
chocolate frosting
salted peanuts to decorate
Preheat your oven to 180c/ 350f/ gas 4. Line your cake tray with cases. Mix the soya milk and vinegar and set aside for 10 minutes.
In a large bowl mix the flour, sugar, cocoa powder, salt, bicarb and baking powder by hand until fully combined. Add the soya milk mixture, the peanut butter, oil and vanilla, using a metal spoon, quickly mix everything together until the ingredients are just combined. Don't mix the batter too much, it should still be a bit lumpy. Tap the bowl on the work surface to stop the raising agents working too quickly - you will see the bubbles pop. Spoon the batter evenly into the cases and tap the filled tray on the work surface, again you will see more bubbles pop.
Place in the oven to bake for about 15 minutes. Cool in the tray on a wire rack for 10 minutes then transfer the cakes in their cases to the rack to cool completely before you decorate.
To decorate - spread a thick layer of peanut butter on top of each cupcake, then on top of that either spoon some chocolate frosting (i use Betty Crockers chocolate fudge) or pipe a swirl on top, the pop some peanuts a top.
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