Fourth of July Peanut Butter and Jelly Cupcakes
| PREP TIME | 20 Min |
| COOK TIME | 20 Min |
| READY IN | 1 Hr 40 Min |
| SERVINGS & SCALING |
| Original recipe yield: 1 dozen cupcakes |
INGREDIENTS
- 3/4 cup soy milk
- 2 teaspoons distilled white vinegar
- 1/2 cup crunchy peanut butter
- 1/3 cup canola oil
- 2/3 cup white sugar
- 2 tablespoons honey (I used a combination of both honey and agave nectar)
- 2 teaspoons vanilla extract
- 2 teaspoons flax seed meal
- 1 1/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
DIRECTIONS
- 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.
I am going to top mine with jelly.
