*VEGAN* Peanut Butter and Jam Cupcakes! | Cupcake Jemma

by birtanpublished on September 2, 2020

Hello and welcome to comms and joy Li's welcome back to the ganyo II which is really exciting month full of plant-based excitement and last week I gave you the recipe for our lovely vegan buttercream which is just so tasty you can use it in a ton of different ways so

This recipe today that I'm going to give you is for peanut butter and jam cupcakes and I'm going to be using a variation on that icing to decorate them of course moving on to the nitty-gritty so I'm going to start by making my

Cupcake sponge and it is a really simple recipe so I've got my big bowl in a mixer I'm using my free standing mixer but you could if you had a bit of stamina you could just use a big bowl with a whisk if you would like or a hand

Blender if you also like so I'm gonna start by putting my wet ingredients together so I've got 245 milliliters of soya milk 110 milliliters of vegetable oil 100 grams of smooth peanut butter and half a tablespoon of apple cider

Vinegar and I want to put all of that into my bowl so it once all your wet ingredients are in you can get that mixing and just on a low speed you're not trying to beat this together visit vigorously or anything I just have to

Come together until it's all combined so this is coming together nicely you will find that the peanut butter doesn't quite break down until you put all the rest of the ingredients and so don't

Worry too much about that but I'm gonna put my dry ingredients in now and I've got 240 grams of plain flour which I've already sifted 200 grams of caster sugar and then this little bowl I've got a teaspoon of baking powder and then 3/4

Of a teaspoon each a five-carbon of soda and salt and I'm just going to put them all in and then you just want to fold that together until it always very well combined right that looks perfect so now I'm going to distribute it among my 12

Cupcake cases now actually this batter may make one or two extra cakes and whatever you do don't try and use all of this batter in your 12 whole cases otherwise it's gonna really overflow and you'll have very ugly cupcakes so I'd

Rather you I would rather you made extra cakes and I'm sure you would too so for ease I'm actually gonna put this into a jug because it's quite a runny liquid and then I'm gonna put it in my cases so this batter is lovely and

Smooth as you can see there's no lumps and it's quite runny but it smells amazing so as you can see I have filled these kind of two thirds of the way full which

Is plenty and now I'm going to bake these at 170 degrees C 20 to 22 minutes and you want to touch them on the top if they spring back nicely they're ready as usual so I'm back and my cakes came out of the oven and cooled down and they are

Looking really good they're really moist and squishy and they're just gonna be so tasty so PB&J obviously peanut butter and jam so now is the jam part I'm gonna be filling these with raspberry jam that's my preferred germ to go with

Peanut butter PB&J cupcakes of something we've been doing in the shop for a long time so and they're really popular so it was one of the first ones we wanted to veganize and this is a really good restaurant very excited for you so using

An apple corer to start with make a little hole in each of your cupcakes now there is another good reason to taking the middle out of your cupcake and that is that you get to eat a little bit without anyone realizing that anything's

Missing at all I've got my bracelet jam in a piping bag and it's very important if you are vegan and you're strict about that then you make sure your jam is vegan and obviously the best way of making sure is if you make it yourself

And you can just use roderigo if you prefer I've done tons of recipes on that so I can put a link in the corner there I can never remember which side is anyway I'm gonna get on with sinning

So now all my cakes are filled with raspberry jam I'm gonna decorate them and I have made some lovely vegan buttercream and I've obviously made this peanut butter flavor because this is peanut butter cupcake so all I did with

That is to add between 100 and 150 grams of peanut butter depending on your taste just add it and see how much you like if you want to add more things due to the original vegan recipe and also if it feels a little bit stiff you can loosen

It up with some kind of like milk alternative like soy milk or oat milk even until it's nice and smooth like it should be so now I'm going to load up my piping bag get decorating

Hmmm this is such nice ice into pipe with and I've used a big round one of course you can use any kind of nozzle you want if you would like to make a pretty star nozzle then go ahead but to finish it off in the usual way I'm going

To do a flat over Osby jam and then sprinkles and peanuts on top I'm using roasted and salted peanuts because they are much tastier and the salt works really nicely with the sweet

Stuff and there is the finished PB&J vegan cupcake it's a really really good one there so make sure you check out last week's vegan buttercream recipe because

That is a brilliant one to have in your vegan arsenal and don't forget you can get these in the shop very often we have vegan flavors every single day and then obviously throughout the canary we'll be doing much much more and you can even

Order these online if you're in London unfortunately we don't ship internationally so I'm afraid you can't have them if you're elsewhere but if you aren't with them and there's also loads of other vegan stuff on our website

Check it out I'll be back next week with another vegan recipe so I'll see you then big mouth

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