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Peanut Butter Cupcakes Recipe with Chocolate Buttercream
Hey my Sweet Vs, It's The Sweetest Vegan here. Today on the show we will be making Peanut Butter Cupcakes.
I made a Peanut Butter Birthday Cake before and it was so yummy. I have always wanted to make it again,
but I really didn't have an excuse to make a whole cake. Now that I am making cupcakes everyday,
I can make Peanut Butter Cupcakes. And that is what we will be doing. So let's get started.
Peanut Butter Cupcakes Recipe with Chocolate Buttercream
We are going to start by mixing together our dry ingredients. I have whole wheat flour, all purpose flour, baking powder,
baking soda, and salt. Mix that together with a whisk until it is well combined and everything is evenly distributed.
Next we are going to mix together our wet ingredients. You are going to need an electric mixer
to mix together your peanut butter, almond milk, canola oil, raw sugar, and white vinegar.
I had a hard time controlling it at first. I thought it would be too liquidy because it was flying everywhere,
but once your peanut butter gets well combined, thats how you will know your done mixing your wet ingredients,
it will be creamy. Like this. Now gradually add in your dry ingredients. Add a little bit mix, add a little bit mix, add a
little bit more, mix, until it is all incorporated. Use an ice cream scooper to evenly distribute your cupcake
batter through out a cupcake tin. That's a tongue twister, that's a little hard to say.
And bake it for 20 minutes. As always they are done when you can stick a tooth pick in the center and have it come out clean.
Next we are going to make our chocolate buttercream. With an electric mixer, cream together
vegan butter and vegetable shortening. I am using Earth Balance and Spectrum. Just in care you wanted to know.
Then we are going to add in cocoa powder and powdered sugar. It should make a really really thick frosting
once the cocoa powder is combined and the powdered sugar should make it crumbly.
To fix that, we are going to add in almond milk. When you first add in the almond milk, it may be kind of liquidy with these
hard granules of cocoa powder and powdered sugar and it may not be the consistency.
Just keep beating it. Turn your mixer on high and it will come to this lovely thick, ganache like frosting.
It's really really delicious. I am going to use a piping bag fitted with a 1M tip to make a 1M swirl
on top of my peanut butter cupcakes. Don't they look so adorable. Let's eat one.
They peanut butter cupcake works together in a very weird way. Like it is a really really good cupcake but
its not very sweet. The texture is a little bit different because the inside is soft and cake like.
The outside of the cupcake, I don't know why, but it baked up crispy. It's not hard but it is crispy.
So you have the crispiness on the outside like a bread , you know how bread bakes up on the outside?
Then you have the soft cake like texture on the inside and I am so glad that my cake textures are getting so much better.
The chocolate buttercream on top just provides this contrast like a reese's cup and it is a really good cupcake.
If you like peanut butter and chocolate and especially when they are together. Make this cupcake, you will love it.
And I love you guys. If you have not subscribed, please subscribe so you will not miss one recipe.
And I will see you guys tomorrow. Bye.
Peanut Butter Cupcakes Recipe with Chocolate Buttercream