This recipe is great because when you ice or glaze the cakes, even if it's been a few hours since baking they aren't sticky on top like regular cupcakes and this makes spreading the glaze on so much easier.
Ingredients For the Cakes 1/2 cup peanut butter plus 1 tablespoon
1 1/4 cups self raising flour
3/4 cup raw sugar
1 teaspoon of apple cider vinegar
1/3 cup rice bran oil
1 cup warm water
1/2 teaspoon of vanilla extract
For the Glaze 2 tablespoons of raw cacao powder or unsweetened cocoa powder
4 tablespoons of olive oil spread or margarine
2 tablespoons of almond milk or soy milk
1/4 cup plus 2 tablespoons of raw sugar
Preheat the oven to 180 degrees or 160 degrees fan forced.
In a large mixing bowl add the oil, apple cider vinegar raw castor sugar, vanilla and warm water.
In a small bowl add the peanut butter and heat in the microwave for about thirty seconds so it melts. This is so it will mix easy into the cupcake batter.
Next add the peanut butter to the large mixing bowl and sift in the flour.
With an electric mixer, mix on high speed for 1 -2 minutes.
When mixture is combined line a 12 hole muffin tin with cupcake papers and fill each one about 3/4 way to the top.
Cupcake papers should be filled this high
Bake in the oven for 20 minutes.
Cupcakes are ready
To make the glaze add the sugar, cacao, olive oil spread and milk to a small sauce pan on high heat and stir constantly until the sugar has dissolved and the butter has melted.
Turn the heat down to low and continue to stir for 2 minutes.
After 2 minutes take the glaze off the stove and continue to stir constantly for 5 minutes.
Glaze looks like this when ready
Allow the glaze to cool down and spread on to the cakes when they have cooled.
The glaze thickens a little when it has been in the fridge for a few hours, so if you prefer it to be thick like regular icing you can put it in the fridge first and spread it on just before serving.