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!





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1 comment:

Must Read Blogs For This Week | Party Printables said...

[…] out this Peanut Butter Frosting Recipe, it’s a fun way to great creative of our yummy cup cakes. I will definitely give this a […]

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