Chocolate peanut butter cupcakes

12 servings Prep: 20 mins, Cooking: 15 mins
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Indulgent vegan cupcakes.

By Food24 October 09 2013
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Ingredients (13)

250 g flour — cake
300 ml castor sugar
6 ml Robertson's bicarbonate of soda
115 g cocoa powder
2 ml salt
400 ml espresso — cold
6 ml vinegar
45 ml soya flour
250 ml oil
10 ml vanilla — essence
250 ml peanut butter — smooth
125 ml margarine — or oil
625 ml icing sugar
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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.

Recipe reprinted with permission of VanillaHouse. To see more recipes, click here.

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