Tuesday, July 01, 2008

You got peanut butter in my
chocolate cupcakes!

A batch of moist vegan chocolate cupcakes piled high with peanut butter frosting made our Tuesday night a special occasion. The frosting is mild and perfectly sweet, and because it's a good stiff frosting, it pipes well and even works as a cake filling. I did pipe it on several cuppycakes, and frosted a few with a reg'lar old butter knife. But I think the messy, smeary ones are almost cuter than the ones I used the pastry bag on! Top these with grated vegan chocolate.

Vegan peanut butter frosting

1/2 nonhydrogenated vegetable shortening
heaping 1/4 cup creamy peanut butter
1 - 1 1/2 c. powdered sugar
1 T. maple syrup
2-3 T. soy creamer

If it's hot in your kitchen, chill the shortening in the freezer for 5-10 minutes. When it's cold, use electric mixer to beat together the shortening and peanut butter in large bowl until fluffy. Add the powdered sugar and beat. Scrape down sides, add maple syrup, and continue to beat. Add soy creamer little by little, using more or less as needed. Scrape down sides and beat until fluffy.


  1. Maybe you could like, mail some of these to me?

  2. All of the food on your blog is making my mouth water. Those cupcakes look delicious!! Thanks for visiting my blog aka. swap-bot. I must go and dream about cupcakes now. MMmmmmmmmm....

    KellyGirlKnits on Swapbot

  3. It was so nice meeting you, Aimee! These look delicious, I'm a veggie working my way to veganism and your blog is helping me immensely!
    Let's craft soon, yeah?