Recipe review on the website can be found here
I was craving a snickers bar yesterday... so I got to work on creating my own cupcake inspired by one.
These cupcakes are SUPER rich and full of flavour... if you get through more than one... you truly are amazing. The caramel in the center tops these for me. It's a delicious suprise!
Makes 12 cupcakes.
Peanut butter cupcake:
3/4 cup of Rice Milk
2 teaspoons of Apple Cider Vinegar
1/2 cup Chunky Peanut Butter
1/2 cup canola oil
2/3 cup raw sugar
2 tablespoons of agave syrup
1 teaspoon vanilla extract
1 tablespoon of maple syrup
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon salt
2 teaspoons of no egg powder
1 cup of all purpose flour
-Preheat oven to 180 C, line muffin pan with liners, normally I would say lightly spray the inside of the liners with canola oil, but there is more than enough oil in the mixture!
-Mix rice milk with vinegar and set aside to curdle
-In a large bowl, cream together the peanut butter, oil, agave syrup, maple syrup, sugar, vanilla and egg replacer until well combined and creamy. Add rice milk mixture and mix until well combined.
-Sift flower, baking soda, baking powder and salt into wet ingredients and gently mix until just combined.
-Fill cupcake liners two thirds full and bake for 20 minutes or until toothpick inserted into center of cupcake comes out clean.
-Remove from oven and transfer to a cooling rack.
Caramel:
1 cup of raw sugar
1/4 cup of vegan butter
1 teaspoon of vanilla essence
1/2 - 3/4 cup of rice milk
(optional) 1 teaspoon of xantham gum
-Melt sugar in a pan over high heat, also heat rice milk in a seperate pan on high heat until bubbling.
-Once sugar is melted, add butter and vanilla and cook until desired colour (toffee like) Add milk and boil until all sugar is completely mixed.
-For a thicker mix, gently whisk xantham gum into caramel.
Chocolate topping
1/2 cup of icing sugar
1 tablespoon of cocoa powder
1 tablespoon of oil
1 teaspoon of warm water
Mix ingredients together until well combined.
Mousse mixture:
1 tub of kingland soy cream cheese - left out of the fridge to soften
5 heaped tablespoons of nutellex or your choice of vegan unsalted margarine
1 1/2 cups of icing sugar
1 teaspoon of vanilla extract
3 heaped tablespoons of cocoa powder
-beat on high with electric beater for 5 minutes or until smooth and fluffy
Final step - assemble your cupcakes!
cut the center out of each cupcake and fill with caramel
pipe mousse into neat swirls over caramel filled hole to cover
Gently pipe chocolate and caramel in zig-zag pattern over mousse
Done! Top with chopped peanuts for a final touch.
