Butter-free Peanut Butter Cupcakes

Ingredients

• Servings: 1
• 3/4 cup soy milk
• 2 teaspoons distilled white vinegar
• 1/2 cup crunchy peanut butter
• 1/3 cup canola oil
• 2/3 cup white sugar
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 2 teaspoons flax seed meal
• 1 1/8 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 12 cup muffin pan or line with paper baking cups. combine the soy milk and vinegar in a measuring cup. let stand for about 5 minutes to thicken.
• in a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. mix in the soymilk. combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. it is okay for the batter to be slightly lumpy. spoon the batter into the prepared cups, dividing evenly.
• bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. cool in the pan set over a wire rack. when cool, arrange the cupcakes on a serving platter. frost with desired frosting.