August 16, 2013

EGG LESS PEANUT BUTTER CUP CAKES/ CUP CAKES RECIPES/PEANUT BUTTER RECIPES


Baking turned like an addiction for me...After seeing  peanut butter packet in fridge I searched over web for recipes specially EGGLESS..Finally stopped here in YOUTUBE ..This lady loves baking and purely vegan too..I tried 3 more recipes and those are waiting in Draft box...Sure..will post all recipes soon...

Coming to this,I love peanuts and nowadays  trying to stop buying peanut butter because of it`s high calories...But after checking out the perfect egg less recipe I could n`t controlled my self to bake.As soon as i just tried it and believe,these are the one of the best cup cakes which I ever tasted and baked...The texture of cake is so spongy n peanut butter smells heavenly..Even when you are baking it self you can feel the smell.The aroma of peanut butter tastes great when the cakes are warm..Hehehe!! Yes...I tasted the cake when it was very hot vth excitement...That`s why Iam saying about the taste very strongly...

Original recipe explained about the frosting also..But I mixed up butter,powdered sugar and cocoa vth little bit of vanilla(In less quantities) and tried to decorate simply.So.here the recipe is...


RECIPE SOURCE-Thesweetestvegan
CATEGORY-BAKING/PEANUT BUTTER/EGG LESS/CUP CAKES
PREPARATION TIME-15 MNS
BAKING TIME-20MNS


WHAT YOU NEED

Wheat flour-1 cup
all purpose flour-1 cup
baking powder-2 tsps
salt-1/2 tsp
baking soda-1 tsp
milk-1 cup
olive oil-1/2 cup
peanut butter-3/4 cup
vinegar- 2 tsps


HOW TO BAKE

Preheat oven to 200 degrees c. and line cupcake tins with  paper liners.
In a large bowl, combine wheat flour, all purpose flour, baking powder, baking soda, and salt.
In a separate bowl, mix together creamy peanut butter, milk, oil, sugar, and vinegar.
Gradually mix dry ingredients into wet ingredients until well combined.
Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tins.
Bake for 15 – 18 minutes. With a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.

Vegan Chocolate Buttercream Frosting Recipe

Ingredients:

1/4 cup vegetable shortening
1/4 cup vegan butter
1/2 cup cocoa powder
1 1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup almond milk

Cream together vegetable shortening and vegan butter with an electric mixer in a large bowl.

When smooth, gradually mix in cocoa powder, then powdered sugar. 

Mix in vanilla extract, then almond milk one tablespoon at a time until it reaches the spread-ability you desire. 

Beat on high for 2 additional minutes, incorporating air, to make it light and fluffy.

NOTE:IT`S COPIED FROM THE ORIGINAL ONE..


MAHAS NOTES

1.Actually its purely vegan recipe..But here I added normal milk instead of almond milk..

2.I used olive oil..
HAPPY COOKING!!HAPPY BLOGGING!!!
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