Gluten free, vegetarian, peanut butter, chocolate chip cupcakes with vanilla icing.
So this isn’t a food blog but on my Instagram everyone is always asking me to post up recipes from my cooking pics.
Here is how to make 9 of these cupcakes. Just double for a larger amount!
1 cup gf flour. ¼ cup soy milk, ¼ cup oil, 1 egg, ¼ cup sugar. Lots of chocolate chips, 1 big spoon of crunchy peanut butter, pinch of salt, 1 teaspoon of gf baking powder.
Preheat the oven to 350 degrees.
Sift the flour, sugar, salt and baking powder into a large bowl and set aside.
In a small bowl mix together the milk, oil and egg.
Mix the wet ingredients into the dry but don’t over mix. Then add chocolate chips and peanut butter and mix well.
Scoop the mixture into cupcake cases, inside cupcakes tins so the mixture is just above the case.
Cook for around 40 mins. Check with a toothpick, if it comes out gooey leave them a little longer.
For the icing I use a squeezey cupcake topping by Dr.Oetker which you can buy from Sainsbury’s. It’s vegetarian and easy to use!