Chocolate peanut butter cupcakes
|250 g||flour — cake|
|300 ml||castor sugar|
|6 ml||bicarbonate of soda|
|115 g||cocoa powder|
|400 ml||espresso — cold|
|45 ml||soya flour|
|10 ml||vanilla — essence|
|250 ml||peanut butter — smooth|
|125 ml||margarine — or oil|
|625 ml||icing sugar|
Sift the all the dry ingredients into a bowl and make a well in the centre.
Mix the coffee liquid,vanilla, vinegar and oil together.
Stir the wet mixture into the dry ingredients to form a thick batter.
Pour the mixture into the prepared tin/s and bake until done.
Remove from the oven, and turn out onto a cooling rack to cool.
Beat the softened margarine and peanut butter together until light and fluffy.
Slowly add the sifted icing sugar a spoonful at a time until all incorporated.
Ice the cupcakes and decorate.