Today I felt inspired to revisit this recipe. After a slow, wintry Sunday that turned towards a bad day, I needed a bit of sweet, sweet comfort food. I had just a bit of vegan fluff left (it's hot cocoa season up here, people!) and I wanted peanut butter badly. Andy made me think of a "fluffernutter" - for those of you not from New England, it's just a peanut butter and fluff sandwich, probably with your crust cut off, because gross, crust. This time, I left out the chocolate and went for straight unadorned fluff, but don't be alarmed; I drank chocolate almond milk on the side. And for Andy, who is less of a dessert person, I made a PB&J cupcake, which he devoured while screaming at the Patriots. Some of it is still in his beard, but don't tell him, you'll only hurt his feelings. ;)
3/4 c soymilk
2 tsps apple cider vinegar
1/2 c natural chunky peanut butter
1/3 c canola oil
2/3 c sugar
2 tbsp molasses
1 tsp vanilla
1/2 tsp peanut butter extract
2 tsps ground flaxseed
1 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c Vegan fluff (or melted vegan marshmellows) Try Suzanne's Ricemellow Creme!
1/2 c confectionary sugar
1 tsp vanilla
ADD (if desired):
1/2 c of your favorite jelly (Raspberry is the best, though, of course)
|Pictured: Pure, unadulterated, cocaine.|
Combine milk and apple cider vinegar, set aside for a minute to curdle. Mix in the sugar, peanut butter, oil, molasses, and extracts. Add in the flax seed.
Sift in the flour, baking soda and power, and salt. Stir to combine.
Spoon batter into cupcake liners and bake for 20-25 minutes in a 350 degree oven.
Once cooled, frost with fluff frosting. Swirl in jelly, if desired.