Eggless Peanut Butter Cupcake Recipes
EGGLESS PEANUT BUTTER CUPCAKE RECIPE
The Peanut Butter Cupcake recipe is a simple and quick cake to whip up for a kids snack or even a tea time cake party. These Peanut butter cupcakes are a real treat for peanut butter lovers. I have shared how to make this cake egg free (eggless) as well using the Flax Meal Egg Replacer. Serve the Peanut Butter Cupcake recipe along with Cold Coffee Smoothie Recipe or Homemade Hot Chocolate with Whipped Cream to make a delicious breakfast. Take a look at more cupcake recipe you might want to try : Lip Smacking Lemonade Cupcake Recipe Whole Wheat Eggless Pineapple Muffins Recipe Tiramisu Gingerbread Cupcake Recipe Eggless Chocolate Chip Cupcakes With Spinach Recipe
Provided by Archana's Kitchen
Time 55m
Yield Makes: 6 Servings
Number Of Ingredients 9
Steps:
- To begin making the Peanut Butter Cupcake recipe-Egg Free, first preheat the oven to 180 C and line the cupcake mold with liners. Keep them aside.
- If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.
- Sift the flour and baking powder and keep this aside.
- In a mixing bowl or the bowl of the stand mixer, beat the butter, peanut butter and sugar until it becomes fluffy.
- Stir in the Flax Meal Egg Replacer and beat until fluffy. Gradually beat in the milk, vanilla essence. Finally stir in the flour mixture and beat until just until well combined.
- Spoon the mixture into muffin cups and bake for about 15 minutes or until a skewer inserted comes clean.
- Serve the Peanut Butter Cupcake recipe along with Cold Coffee Smoothie Recipe or Homemade Hot Chocolate with Whipped Cream to make a delicious breakfast.
- Notes : You can optionally top it up with peanut butter frosting for absolute bliss.
BUTTER-FREE PEANUT BUTTER CUPCAKES
Delicious soft cupcakes without all that fear of eating the batter. Also taste great with chocolate chips folded in.
Provided by Caiti Ann
Categories Desserts Cakes Cupcake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 26.5 g, Fat 12.1 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 202.1 mg, Sugar 15.6 g
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