Monday, April 8, 2013

Chocolate Cupcakes with Peanut Butter Frosting Recipe

 This weekend was our  Cupcake Swap Party and I am so thrilled with how it turned out. 
Such a variety of cupcakes and decorating inspiration. 
We will share all of the party details soon, so stay tuned! 
Today I thought I would share two of my favorite recipes, which happen to go together to make one fabulous cupcake! 


Vegan Chocolate Cake
Yield 30 cupcakes
Preheat oven to 350 degrees

Combine in a large bowl
3 C Flour
2 C Sugar
6 Tablespoons Unsweetened Cocoa Powder
2 Teaspoons Baking Soda

In a separate bowl combine
2 Teaspoons Vanilla
2 Tablespoons White Distilled Vinegar
2/3 C + 1 Tablespoon Vegetable or Canola Oil
2 C + 1 Tablespoon Water

Pour wet mixture into dry mixture and combine until smooth. Place cupcake wrappers in cupcake pans.  Poor 1/4 C of batter into each cup. Bake for 16-18 minutes and test with toothpick. Let cool for 5 minutes on a wire rack them place in a container, cover and put them in the freezer until ready to frost. 


Peanut Butter Frosting

Combine until smooth
1 C room temp Butter
1 C Creamy Peanutbutter
1 C Marshmallow Cream

Add
2 C Powdered Sugar
2 Tablespoons Heavy Whipping Cream

Mix until creamy. Refrigerate for a bit if too loose. 

The cupcake flags are from our Cupcake Swap Party printable collection
 coming to the shop soon!
Enjoy!



Don't miss out on our latest blog posts or sales events! 
 Join our monthly newsletter, click the link in the sidebar now.

No comments:

Related Posts Plugin for WordPress, Blogger...