Last Thursday saw the arrival of my Suma order, which included six jars of peanut butter so couldn't resist making these cupcakes! Today was joined only by Waif in this, as Gman was far too busy making the arrangements for his latest Lego animation, which is going to involve storm troopers searching the galaxy for suitable Christmas presents for Darth Vader :-)
Anyway, here's the cakes and rather yummy they are too:
Gluten Free/Casein Free Peanut Butter Cupcakes
50g dairy free margarine (we like Vitalite in our house)
200g light brown soft sugar
1 large egg
1tsp vanilla extract
90ml rice milk
125g crunchy peanut butter
150g gluten free plain flour (we used Doves Farm brand for this)
1tsp baking powder
1/2 tsp salt
1. Preheat oven to 150C/Gas Mark 2. Line bun trays with 18 paper cases.
2. Melt the margarine, let it cool down a bit. With electric whisk, mix together the marg and sugar (you could do this by hand with a wooden spoon, but it's not as exciting ;-)) Add egg and keep beating. Stir in the vanilla extract, rice milk & peanut butter.
3. In another bowl, sift together flour, baking powder & salt, then fold into peanut butter mixture until well combined. Divide between the cases and bake for 25 minutes.
For those not following a gfcf diet, these could be made using butter, wheat flour and dairy milk, but use a bit less milk - gluten free flour soaks up more liquid.
We liked them as they came but you could probably ice them if you were that way inclined - I am far too impatient for icing, cos I like to eat my cakes warm from the oven!