Vegan Gluten Free Peanut Butter Cupcakes
For a lot of vegans and coeliacs, peanut butter is a staple to their diet, providing them with the necessary protein and fats, as well as being a great snack. These Vegan Gluten Free Peanut Butter Cupcakes are fantastic as an afternoon snack or for a party, and ensure people keep coming back for more. This recipe is an adaption from BBC Good Food.
You Will Need: (Makes 16 Cupcakes)
- 240g Gluten Free Self Raising Flour
- 240g Vegan Mayonnaise (easily available in most large supermarkets)
- 140g Brown Caster Sugar
- 3 Over-Ripe Bananas
- 40g 75% Dark Chocolate, melted
For the frosting:
- 80g Margarine
- 250g Icing Sugar
- 25ml Soya Milk
- 2.5 tbsp Smooth Peanut Butter
Heat oven to 170*C.
Combine the gluten free flour and sugar in a bowl.
In another bowl, mix the bananas and mayonnaise. Pour these wet ingredients into the dry ones and and mix with a spoon gently.
Pour your mix into 16 cupcake cases and bake for 20 mins.
When the cakes come out of the oven, grate the dark chocolate over them.
Whilst the cakes and chocolate topping are cooling, whisk the margarine with the icing sugar before adding the milk gradually.Stir in the peanut butter and spread on to the cakes.
Your vegan gluten free peanut butter cupcakes will keep for 3 days in an airtight container, but are best served fresh.