Photos by Meg van der Kruik
There are some blogs that you just can't help getting excited about because the recipes they post are so innovative and unique. There are blogs you read, and blogs you devour and Fork and Beans has always been on my devour list.
Last summer, Cara and I were both working on cookbooks, so Cara tested some of my recipes and I tested some of hers. And now Cara's cookbook is out -- woo hoo! Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets
And speaking of cupcakes! When asked to choose a recipe to share from Cara's cookbook, I decided on the Peanut Butter Chocolate Cupcakes. The deciding factor was obviously the Nutter Butter Frosting, which I would happily pipe straight into my mouth because I'm classy like that.
If you'd like to see what else this cookbook has in store, you can purchase it on amazon.com
Ingredients
Dry
- 1 ½ cups Cara’s All-Purpose Blend
- ¾ cup cocoa powder
- ½ cup lightly packed brown sugar
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon xanthan gum
- ½ teaspoon salt
Wet
- 1 cup nondairy milk
- ½ cup hot water
- ½ cup vegetable oil
- 2 tablespoons flaxseed meal plus 6 tablespoons water—thickened for 5 minutes
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon vanilla extract
Nutter Butter Frosting
- ½ cup vegan butter softened
- ¼ cup creamy peanut butter
- 3 cups powdered sugar
- 3 tablespoons nondairy milk
- 1 teaspoon vanilla extract
Instructions
Make the cupcakes
- Preheat oven to 350°F. Grease or line a muffin pan.
- In a large bowl, whisk together the dry ingredients. In a medium bowl, combine the wet together until well mixed. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.
- Pour into the muffin pan and bake for 17 to 20 minutes. Remove cupcakes from pan and allow to cool on a wire rack. Frost with Nutter Butter Frosting and drizzle with melted nondairy chocolate. Feeling even crazier? Top with chocolate-covered peanuts.
Make the frosting
- With an electric mixer, cream the vegan butter on medium speed until fluffy. Beat in the peanut butter, and then gradually add in the powdered sugar. Add the nondairy milk and vanilla extract until light and fluffy.
Notes
Disclosure: I received a review copy of Decadent Gluten-Free Vegan Baking from the publisher.
A whole chapter devoted to Girl Scout cookies?! I need this book ASAP!
YES! You would love this book - so many awesome vegan ideas!
Gorgeous cupcakes!
Your photography is so gorgeous!
I need this book on my shelf! I do love a good book review! Those cupcakes look just magical. So cute and tasty!
It's such a fun book - Cara is so creative!
Who knew gluten-free baking could look so good! I can't turn down anything with PB+chocolate no matter how hard I try. Must give these a go!
Peanut butter and chocolate together is MAGIC. 🙂
I can't wait to make these! Can I substitute with all purpose flour?
We haven't tested the recipe with all-purpose flour; I think you'd probably be better off finding a chocolate cupcake recipe that's already made with it.
Hi. I have an all-purpose gluten free flour blend. Would that be ok to use instead?