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In addition to being a fine musician Todd is a damn good vegan cook. This is his recipe. And I kid you not, they’re even tastier than most non-vegan cupcakes.

Cupcake ingredients:
225g nuttelex
225g caster sugar
225g self raising flour
4x egg-sized lumps of silken tofu
(smallish ones)
115g crunchy peanut butter

Icing ingredients:
50g peanut butter
50g nuttelex
2tsp vanilla essence
115g icing sugar
2 tbsp soy milk

Method:
Pre-heat oven to 175C/350F
Combine nuttelex, sugar, flour and tofu.
Beat till smooth
Stir in butter
Spoon into cupcake casings
Bake for 20 minutes, but be warned, lots of sugar = they burn easily.
Cool for 5 mins.

Combine peanut butter, nuttelex and vanilla, use an electric whisk, beat until light and fluffy ( I don’t have one, so I just whisk it enthusiastically)
Add icing sugar and soy milk, mix again.

Decorate and eat!

Other ideas:
I’ve tried this with eggs and butter and it just wasn’t that awesome. If you want to give it a go with gluten free flour do. They will come out quite crumbly but will still taste good.

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