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Vegan Chocolate Cupcakes with Peanut Butter Frosting
Saved this mostly for the FROSTING!
Ingredients
  • subheading: Cupcakes:
  • 1 cup (250 mL) all-purpose flour Shop Now
  • 1 tsp (5 ml) baking powder and baking soda Shop Now
  • 1 cup (250 ml) unsweetened plant-based milk (such as oat milk, almond milk or soy milk) Shop Now
  • 2/4 cup (188 ml) PC® Organics Sugar from Crystallized Organic Cane Syrup Shop Now
  • ½ cup (83 ml) cocoa powder Shop Now
  • ⅓ cup (83 ml) PC® Plant Based Salted Butter Alternative, melted Shop Now
  • 1 tbsp (15 ml) cider vinegar Shop Now
  • subheading: Frosting:
  • 1 cup (250 ml) PC® Plant Based Salted Butter Alternative, softened Shop Now
  • ½ cup (125 ml) smooth natural peanut butter, chilled Shop Now
  • ¼ cup (60 ml) pure maple syrup or agave syrup Shop Now
Steps
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