Chocolate Chip

Chocolate Chip

Ingredients:
½ tsp salt
1 cup/240 ml agave syrup

Directions:
Cupcakes
1 cup/240 ml vanilla
soymilk or rice milk
½ cup/120 ml canola oil
1
½ cup/100 g creamy to make the cupcakes: Preheat the oven to 350°F/
unsalted peanut butter 180°C/gas 4. Line twelve muffin pan/tin cups with muffin
2 tsp vanilla extract papers. Coat the top of the pan with oil spray. In a large
bowl, combine both flours, the baking soda/bicarbonate of
2 tsp rice vinegar
soda, baking powder, and salt. In a medium bowl or a food
2 cups/340 g vegan
processor, blend the agave syrup, milk, canola oil, peanut
chocolate chips
butter, vanilla, and vinegar. Quickly stir the wet ingredients
into the dry, then stir in the chocolate chips. Portion the bat-
Frosting
ter into the cups, filling them to the top. Bake until a tooth-
½ cup/115 g earth
pick inserted in the center of a cake comes out with only
Balance margarine, at
melted chocolate and no batter on it, about 20 minutes. Let
room temperature
the cupcakes cool in the pan on a rack.
2½ cups/250 g
powdered/icing sugar 2 to make the frosting: In a stand mixer with the pad-
½ cup/50 g unsweetened dle or with an electric mixer, beat the margarine until creamy.
cocoa powder Add the sugar, cocoa powder, and vanilla and beat until the
1 tsp vanilla extract mixture is a thick paste. Adding the milk, 1 tbsp at a time,
beat until the mixture is a creamy frosting.
¼ cup/60 ml vanilla
soymilk or other milk 3
Frost the cooled cupcakes with about 2½ tbsp frosting
each and sprinkle the tops with the peanuts.
¾ cup/85 g chopped
roasted peanuts, for
garnish
12
MAKES CuPCAKES