Vegan Chocolate peanut butter cupcake!


1 cup coconut milk
1/2 cup sugar
1/3 cup canola oil
1.5 tsp apple cider vinegar
1 tsp vanilla
1 cup all-purpose flour
1/3 cup organic cacao powder
3/4 tsp baking soda
1/2 tsp baking powder
Dash of salt

Preparation: Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside. In a large mixing bowl, mix coconut milk, sugar, canola oil, apple cider vinegar, and vanilla. In another bowl, sift together the flour, cacao powder, baking soda, baking powder and salt until combined. Add the dry ingredients to the wet, mix well. Fill each about 2/3 full. Bake for 17-20 minutes.
Icing: Ingredients 1 cup peanut butter 1/2 cup coconut butter 1 tsp vanilla 2 cups icing sugar 3 tsp almond milk Beat all ingredients using a hand mixer until smooth. Top your cupcakes once they have cooled

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