The Day Before Yesterday I Made:SELF-FROSTING PEANUT BUTTER CUPCAKES for DESSERT.
Recipe from My Sweet Vegan by Hannah Kaminsky.
Moist peanut butter cupcakes topped with a peanut butter chocolate spread swirled right into the batter before baking.
No need for extra frosting!
These are THE best vegan cupcakes we've had.
Perfect for introducing a NONVEGAN to VEGAN baked goods.
None would guess that they contain NO chicken eggs, cow's milk, or butter.
They are so unbelievably delicious and so moist.
Great with a cup of HOT morning coffee!
3 comments:
I have made those before too and my family loved them! Yours look beautiful.
I don't know why I haven't made these yet - yours turned out fantastic!
OMG! What's not to love?!?!?
Post a Comment