Guys, the Secret Recipe Club is back! Yay! This month my assignment was Biking and Baking by the very cool Sarah Bligh. She's a road biking, vegan resident physician. Is that intense or what? Since Sarah's a vegan but her husband is not (as far as I can tell from the blog) she has tons of recipes that are easily adaptable to fit any dietary needs.
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| I think she has a bulldog as well. This is not a bulldog, but still. I consider us kindred spirits :) |
This recipe is coming at you right in time for Valentine's Day. Decorate these tiny cupcakes with hearts and stuff and give them to your dashing gentleman caller. Or put them in your friends' mailboxes (not anonymously. I wouldn't eat a mystery cupcake).
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| I used my homemade vanilla! |
This recipe is definitely a keeper. There's nothing weird or inaccessible in the cakes, and they're SO moist. The frosting is not vegan, but it's amazing, just for eating off a spoon, haha. I adapted the original recipe a bit in that I made them mini, cut the recipe in half (and I still got 30 minis) and didn't fill the cupcakes with peanut butter like Sarah did. If (more like when) I make them again, I think I'll try them out with the filling. It's like a peanut butter cup, in cake form!
Vegan Dark Chocolate Cupcakes with Peanut Butter Frosting
adapted from Biking and Baking
1 1/2 cups flour
3 Tablespoons cocoa
1 teaspoon baking soda
3/4 cup sugar
1/3 cup vegetable oil
1 Tablespoon vinegar (use something like and plain like white wine or good old white distilled)
1 teaspoon vanilla
1 cup coconut milk
Preheat oven to 350. Line or grease mini cupcake tins.
Mix flour, cocoa, soda, and sugar. In another bowl mix oil, vinegar, vanilla, and coconut milk. Beat the wet and dry ingredients together (you totally don't need a mixer). Fill cupcake tins. Bake 9-12, or when a toothpick comes out clean. Cool and frost with peanut butter frosting (below)
adapted from Biking and Baking
1 1/2 cups flour
3 Tablespoons cocoa
1 teaspoon baking soda
3/4 cup sugar
1/3 cup vegetable oil
1 Tablespoon vinegar (use something like and plain like white wine or good old white distilled)
1 teaspoon vanilla
1 cup coconut milk
Preheat oven to 350. Line or grease mini cupcake tins.
Mix flour, cocoa, soda, and sugar. In another bowl mix oil, vinegar, vanilla, and coconut milk. Beat the wet and dry ingredients together (you totally don't need a mixer). Fill cupcake tins. Bake 9-12, or when a toothpick comes out clean. Cool and frost with peanut butter frosting (below)
Peanut Butter Frosting
1 cup powdered sugar
3/4 cup peanut butter
4 Tablespoons butter, softened
1 teaspoon vanilla
1/3 cup heavy cream
Beat butter and sugar until combined, then add the rest of the ingredients. Beat until frosting has a smooth, fluffy consistency.
1 cup powdered sugar
3/4 cup peanut butter
4 Tablespoons butter, softened
1 teaspoon vanilla
1/3 cup heavy cream
Beat butter and sugar until combined, then add the rest of the ingredients. Beat until frosting has a smooth, fluffy consistency.
Chocolate and peanut butter - can't go wrong, and both the cupcakes and the frosting look excellent!
ReplyDeleteThanks for introducing us to that blog - I can't wait to check the rest of her recipes out. Happy SRC reveal day!
ReplyDeleteI'm saving this as I'll bet if I just change out the flour to make them gluten free my daughter would love them.
ReplyDeleteIf you haven't already, I'd love for you to check out my Group 'A' SRC entry: Crunchy Fudgy Heart Bites
Lisa~~
Cook Lisa Cook
i'll bet these are great with the coconut milk! They look very tasty!
ReplyDeleteYum!! Sounds so good
ReplyDeleteThank you everyone! Now if only I knew how to make peanut butter frosting vegan...
ReplyDeletesigh I forgot about these cupcakes, I'm in a happy chocolate coma just remembering:) glad you liked them!
ReplyDeleteI highly recommend making them again ^_^
DeleteI highly recommend making them again ^_^
DeleteThe peanut butter frosting on the chocolate cake sounds like a real winner to me. Wow! I just switched over to group B. Nice to meet you and your blog..
ReplyDeleteI just switched to group B as well. can't wait to meet more cool bloggers!
DeleteI've never made a vegan cupcake, but they seem to be everywhere these days, so I guess I'll have to give them a try.
ReplyDeleteI’m stopping by from SRC but I’d love if you check our my new site seasonalpotluck.com February is oranges month so if you have any orange recipes, we’d love if you’d link up! http://bit.ly/zDoNfx
I'll keep it in mind!
DeleteDeep dark rich chocolate...peanut butter topping-I would say you did pick a delicious one from biking and baking. There are some really tasty gluten free as well as vegan recipes that do not sacrifice taste and this is most likely one of those-especially since they have coconut milk in them! Yum!
ReplyDeleteThanks, Matt, I'll take a look!
ReplyDeleteI just made these and can I say .YUM-O!!! We didn't have coconut milk so I used almond milk. I was making them for vegan friends ( 4 in the family) so I actually had mini-bundt cake pan that I used and it made 6 perfect sized ones. I also mixed some peanut butter, powdered sugar (just a bit) and some almond milk to make a peanut butter glaze to drizzle over the top!
ReplyDeleteYes! This makes me so happy.
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