Peanut Butter & Chocolate Cupcakes | Vegan | Deliciously Ella

These vegan peanut butter and chocolate cupcakes are an amazingly easy, speedy, delicious sweet for anyone looking to do a little baking! They're from our app, where you'll find over 400 plant-based recipes, and you'll find the recipe for them below...

For the vegan peanut butter and chocolate cupcakes
Dry ingredients:
- 175g plain flour (we use gluten-free)
- 75g coconut or brown sugar
- 2 tablespoons of cacao powder
- 1 teaspoon of baking powder
- 1 teaspoon of bicarb
- Pinch of sea salt
Wet Ingredients:
- Half the liquid from 1x 400g can of chickpeas
- 50ml of almond milk
- 85ml of maple syrup

For the icing
- 10 pitted medjool dates
- 150g cashews, soaked in water for at least 2 hours
- 3 heaped tablespoons peanut butter
- 3 tablespoons maple syrup
- About 250ml of almond milk

Method
Preheat the oven to 180c, fan setting.

Line a 12-hole cupcake tray with cases.

Mix the flour, coconut sugar, baking powder, bicarb, cacao powder and salt in a large bowl.

Once combined, add the almond milk, maple syrup and chickpea water. Mix until a batter has formed.

Pour the mixture into the cupcake cases and bake for 25 minutes, until golden.

Once cooked, remove from the oven and leave the cupcakes to cool for at least 10 minutes in their tin to firm up.

For the icing, drain the cashews and place all of the icing ingredients into a food processor, pulse until smooth, around 10 minutes.

Once the cupcakes are cool, use a spoon or piping bag to cover each cupcake in icing.

Видео Peanut Butter & Chocolate Cupcakes | Vegan | Deliciously Ella канала Deliciously Ella