It's my Veganversary (or veganniversary) this week and I'm celebrating with these peanut butter and jelly chocolate cupcakes. The chocolate cupcake recipe can be found here: [ Ссылка ] It's a classic chocolate cake recipe that is so perfect, I never felt the need find another recipe or make changes to it.
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Other links mentioned:
Vegan Hot Dogs: [ Ссылка ]
Banana Bread: COMING SOON (sorry delayed!)
Cinnamon Rolls: [ Ссылка ]
Strawberry Thumbprint Cookies: [ Ссылка ]
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For the peanut butter frosting use:
3/4 cup smooth peanut butter
1/4 cup vegan butter (ie. Earth Balance Buttery Spread)
1 1/2 cups icing sugar
or in metric amounts:
175ml smooth peanut butter
60ml vegan butter
185g icing sugar
Icing sugar is powdered sugar mixed with cornstarch. Also sold as confectioner's sugar.
Use any vegan-friendly jam for the drizzle. Most are accidentally vegan but some may contain gelatin.
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A NOTE ABOUT SUGAR:
Some white sugar is filtered through bone char during the purifying process. This is true of most white cane sugar and often brown/golden sugar as well. Other white sugars aren't typically filtered this way, such as beet sugar. The ONLY way to determine for sure if any brand of sugar is vegan-friendly or not is to contact the manufacturer directly to ask specifically about bone char (if not labelled as vegan). Fun fact: Sugar made in Australia is all bone-char free!
For those in Western Canada, Roger's sugar coming out of Taber, AB doesn't use bone-char either. The product number will start with "22" if it's from Taber. If it starts with "10," it's from Vancouver, BC where it is NOT vegan-friendly.
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