During Sinéad’s visit, we experimented with vegan baking – more experimentation for me, since I hadn’t baked something intentionally vegan more than a time or two and a lot of fun for Sinéad since we decided to “wing it” with our measurements.
As such, here is a one-of-a-kind (each time, lol) sort of recipe that is vegan-friendly and tastes amazing! They’re also really quick and if you make them without frosting, they have a moist, almost muffin-like texture that makes them really good with some PB as a breakfast snack (instead of as a decadent and delicious cupcake – you know, if you’re not totally into that sort of thing for some weird reason! 😛 )
My best advice is that the consistency of the mix pre-baking should be thick and gooey – and bake them at 350 F for 45 – 55 minutes (or around there, we didn’t really time it, we were too busy giggling over the frosting!).
Speaking of frosting, you can just buy some pre-made vanilla and mix in “a bit of” peanut butter until it’s peanut butter-y, but with a more frosting-like consistency. Isn’t this the most specific recipe you’ve ever read? You’re welcome! Let me know how the cupcakes turn out. 😉