Chocolate Peanut Butter Easter Cupcakes (GF/V)


I made vanilla Easter cupcakes a couple of years ago, and this year I followed the same theory to create these gluten-free vegan Easter cupcakes.

Base = GF/V chocolate cupcakes

Icing = Vegan peanut butter frosting:

• ½ cup / 112g vegan butter, softened
• ¼ cup / 65g smooth peanut butter
• 3 cups / 360g icing sugar
• 3 tablespoons / 45ml non-dairy milk
• 1 teaspoon vanilla extract

Bake the cupcakes according to the recipe, leave to cool, then ice with a thick layer of the frosting (just use a knife to smooth it over).
Then dip the cupcake in grated dark chocolate, and top with a mini-egg and a chick (found in craft stores like Spotlight). You can use melted dark chocolate or peanut butter to get the decorations to stay on.

Easter 2

2 thoughts on “Chocolate Peanut Butter Easter Cupcakes (GF/V)

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