What do they say? While the cat's away, the mice do play? That might be translated as, "My husband is out of town and I am eating cupcakes for breakfast." But, can you blame me? I made these excellent cupcakes for my daughter's birthday, and a few leftovers were tucked away in the freezer for my delish breakfast this week.
I'm telling you, the frosting was perfect on banana bread.
See below for other random stuff I eat when the Mr. is out of town. Lucky me.
Buttery lima beans, roasted tomatoes, mustard seed potatoes |
Roasted asparagus, roasted mushrooms, lettuce with avocado oil vinaigrette. Leftover buttery lima beans :) |
Chocolate Peanut Butter Cupcakes with Chocolate Peanut Butter Frosting
From The Joy of Vegan Baking, by Colleen
Patrick-Goudreau
½ C peanut
butter
1 ¼ C
nondairy milk
1 ripe
banana
1 t vanilla
2 ¼ C flour
1 C suger
3 ½ t baking
powder
1 t salt
3 T
unsweetened cocoa powder
With a hand
mixer, blend the peanut butter, milk, banana and vanilla. Stir the dry
ingredients together. Add the dry to the wet and stir until well combined.
Spoon into
greased muffin tins (or cupcake liners). Bake for about 20 minutes. When the
cupcakes are cool, remove them to a wire rack to cool completely. Frost when
completely cool.
½ C peanut
butter
1/3 C
unsweetened cocoa powder
½ C nondairy
milk
2 ½ C
confectioners’ sugar
¼ t salt
1 t vanilla
extract
Mix the
peanut butter and cocoa. Add the milk and beat until smooth. Add the salt,
vanilla and the confectioners’ a bit at a time, mixing well after each
addition. Frost generously.
You eat great when he's out of town! Cupcakes, lima beans and potatoes---excellent, my kind of fodd!!!! ENJOY!
ReplyDeletePam, I have made your maple syrup roasted tomatoes, and they are excellent! Thanks for that great recipe/method..... and yes, I love lima beans too!
Delete