Have a sweet tooth? Then check out this fabulous cupcake recipe sent into us by Teodora Prostran, of Oakville Canada.
Teodora came up with the recipe after searching the internet for the ultimate vegan cupcake recipe. After coming up short, she decided to simply borrow all the best ingredients from other recipes to create her own take on Vegan chocolate peanut butter cupcakes.

With a luxurious combination of sweet and salty flavours, these delicious cupcakes are definitely worth trying out.

Icing:
• 1 cup creamy peanut butter
• 1/2 cup vegan margarine
• 2 cups powdered sugar
• 1/2 tsp vanilla
• 3 tbsp soy milk

Preparation:
Whisk or blend together all ingredients until smooth and creamy, adding more or less soy milk to achieve the desired consistency. Perfect for a vegan cake or cupcakes for the kids.

Cake Ingredients:
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Preparation:
Preheat the oven to 350 degrees F. Mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together. Add the water, vanilla, oil, and vinegar, and again, mix together so that it’s really blended together. Use a spatula to scrape down the sides if necessary.
Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).
Mini cupcakes – bake for 13-15 minutes
Regular cupcakes – bakes for 16-18 minutes