And just when I thought I wasn't going to buy any more cookbooks until I'd cooked my way through those I already owned, I found myself browsing through amazon's collection… and I decided that two more couldn't hurt my bookshelf ;). So I placed an order for Paul Hollywood's How to Bake and Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero, both of which arrived last week.
I am seriously hooked on peanut butter (of the unsweetened, crunchy, organic variety) right now, and when I came across the following recipe I thought it would be the ideal starting place. Moist and deliciously peanut buttery, these cupcakes are also a make-ahead baker's delight, as they freeze and defrost perfectly!
Line cupcake tin with liners.
Mix soy milk and vinegar in a small bowl and set aside to curdle.
In a large mixing bowl, cream the peanut butter, oil, sugar, syrup, vanilla and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
Sift the flour, baking powder, baking soda and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
Fill cupcake liners 2/3 full. Bake for 23-26 minutes. Remove from oven and transfer to cooling racks.
Once cooled, top cupcakes with vegan chocolate ganache or frosting of your choice.
Heat soy milk in a small saucepan over medium heat until just about to simmer. Add chocolate pieces to the pan and stir into soy milk to melt.
Spoon* or drizzle over cupcakes and allow to cool in order to set fully.
*NB- I did this very hastily, hence these cupcakes having a rather "rustic" appearance… but by all means, take your time decorating with ganache if you want a more sophisticated looking cupcake.
*Recipes very closely adapted from ones found in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.
This entry was posted in Baking, Desserts, Easy entertaining, Lifestyle, Make ahead, Recipe, Review, Vegan, Vegetarian and tagged apple cider vinegar, baking, cupcakes, easy, flax seeds, ganache, How to Bake, Isa Chandra Moskowitz, organic, Paul Hollywood, peanut butter, Plamil vegan chocolate, soy milk, vegan baking, vegan chocolate, vegan chocolate ganache, Vegan Cupcakes Take over the World, vegan recipe book. Bookmark the permalink.
Delicious! Amazon books and real peanut butter; two of my many weaknesses 😦 Oh and let's not forget my love of chocolate.
Taking care of the weaknesses makes us strong!
That can become my baking mantra!
These look delicious Miss Marzipan!!!
I dare you to never buy another cookbook!
Great job! These muffins are beautiful!
These do look scrumptious. I'm glad you showed the bite away pic because the texture looks perfect! thanks.
These look SO wonderful! If I have a chance today I think I will give them a try 🙂 Thanks for sharing!
These look super yum with a great texture – and I love the glittery tops.
MMMM,… I have a lot of her books but not this one though! Your cupcake looks smashing & that easy simple chocolate ganache is so tasty looking too! I love the interior shot too!