![]() Next, spread a layer of peanut butter over the rice cake. You can try salted or unsalted, I used unsalted for these since I knew I'd be adding some sea salt to the chocolate. To make your rice cups, you start with a plain rice cake. It just adds a bit of flavor you don't get otherwise! How to Make Your Rice Cups The most important part of this quick recipe, in my opinion, is remembering to add a pinch sea salt to the chocolate at the end. It has just the right amount of crunch and crisp to make it a treat, and it can be made in 10-15 minutes and ready to go. Which makes it more of a filling snack with a little touch of sweetness. Basically, it's a homemade version of a reese's peanut butter cup, but, on a rice cake. When ready to serve, carefully unwrap the cupcakes and allow to defrost on the counter for an hour or two.This is going to become a regular treat around here. Again, they should keep for 3 to 4 months. Wrap each frosted cupcake in plastic wrap and transfer to a freezer-safe storage container. When ready to serve, unwrap the cupcakes and defrost them on the counter for a couple of hours before frosting.įrosted ~ Place the frosted cupcakes on a baking sheet or large plate in one layer and set in the freezer for an hour or two until the frosting is frozen. Unfrosted ~ Wrap each unfrosted cupcake individually in plastic wrap, then stack them in a freezer-safe plastic bag. You can also freeze these vegan peanut butter cupcakes! I do not recommend storing them in the fridge as that will actually dry them out. If the cupcakes are already frosted, choose a container that is tall enough to accommodate the height of the frosting. Ensure they are fully cooled before transferring them for storage. Store finished cupcakes in an air-tight container on the counter for about 3 to 4 days. You can store cupcakes frosted or unfrosted. Please scroll down to the recipe card for exact ingredient measurements and instructions. If you are nut-free, use your favorite store-bought or homemade nut-free frosting. I am not going to lie to you, it’s not low-cal, nor low-sugar, but we’re talking about cupcakes and frosting here. Water will help keep these vegan cupcakes light and moist.įrosting ~ I paired these vegan chocolate cupcakes with my light and fluffy, dairy-free, vegan peanut butter frosting! It’s so dreamy! Water ~ You can use unsweetened, plain non-dairy milk if you really want, but good ol’ water is all you need here. Vinegar ~ I use apple cider vinegar because it’s a plant-based pantry staple in our house. Peanut butter cupcakes tend to be dry, so a bit of oil is needed to keep them nice and moist. ![]() Oil ~ Use a neutral flavored oil, like grapeseed or canola. If all you have is a traditional, no-stir variety of peanut butter, that will work, too.įor a nut-free option, use sunflower seed butter. It should stay separated and creamy this way. Carefully, pour the mixed peanut butter back into the original jar and store in the fridge. Mix thoroughly with a silicone spatula until smooth. Pro tip: Empty the jar of peanut butter into a mixing bowl. You need to stir this kind of peanut butter as the natural oils will separate and rise to the top of the jar. Peanut butter ~ In most instances, I prefer an organic natural peanut butter that is made from just peanuts and salt. Instant espresso powder ~ This is an optional ingredient, but brings out the richness of the chocolate. If this is important to you, be sure to choose organic sugar, which is always vegan, or check labels to ensure you’re buying a vegan variety.Ĭocoa powder ~ Choose unsweetened cocoa powder for this recipe. Some brands process the sugar with the use of bone char. Note: While all sugar is plant-based, not all brands are vegan. Sugar ~ I use organic cane sugar, but you could use part cane sugar and part light brown sugar, if you prefer. ![]() Here’s what you’ll need to make them…įlour ~ All-purpose flour is the best choice to keep these peanut butter cupcakes light and fluffy.įor a gluten-free option, choose a gluten-free blend meant to replace wheat flour at 1:1 ratio, like Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Yet, they bake up fluffy with a perfect cupcake crumb. These delicious, rich, chocolatey, peanut butter cupcakes are dairy free and vegan.
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