VEGETERIAN DIET RECIPE

Eggless Chocolate Chip Peanut Butter Cupcakes Recipe

Preparation time : 15 minutes

Cook time             : 20 minutes

Dry Ingredients :

• 2 cups of All Purpose Flour
• 1 tablespoon baking powder
• 1/2 teaspoon of salt
• 1 cup of chocolate chip

Wet Ingredients :

• 1 cup of maple syrup
• 2/3 cup of Soft Silken Tofu
• 1/2 cup creamy peanut butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 2 tablespoons water

Procedure

1. Preheat oven to 350/180C for 15 mins. Lightly grease and line the muffin tin with paper liners. Also spray the paper liners lightly so that you can peel off the cupcakes easily.
2.  In a large bowl sift together the flour, baking powder and salt.
3. Blend together all the wet ingredients except water.
4. Pour the wet mixture to the flour and combine until just moistened. Stir in the chocolate chips too. If you feel that the batter is too tight add 1 to 2 tablespoons water.
5. Fill each muffin cup 2/3rds full. Bake for 20 minutes or until a toothpick comes out clean. I checked after 16 minutes but the cupcakes were not done; the batter was sticking to the toothpick. I baked for another 4 minutes and it came out clean.
6. Cool for 5 minutes before removing from pan to wire rack. Do not leave it in the tin for more than 5 minutes because the paper liner will start giving out moisture and the muffins will become soggy.