Eggless Peanut Butter Cupcake Recipe

Ingredients

• 2 cups All Purpose Flour (Maida)
• 1-1/2 teaspoons Baking powder
• 1 cup Brown Sugar (Demerara Sugar)
• 1/2 cup Peanut Butter
• 1/4 cup Butter (Salted)
• 1/2 cup Milk
• 1 teaspoon Vanilla Extract
• 2 tablespoons Flax seed powder (flax meal)
• 6 tablespoons Chilled water

Steps

1. To begin making the Peanut Butter Cupcake recipe-Egg Free, first preheat the oven to 180 C and line the cupcake mold with liners. Keep them aside.
2. If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.
3. Sift the flour and baking powder and keep this aside.
4. In a mixing bowl or the bowl of the stand mixer, beat the butter, peanut butter and sugar until it becomes fluffy.
5. Stir in the Flax Meal Egg Replacer and beat until fluffy. Gradually beat in the milk, vanilla essence. Finally stir in the flour mixture and beat until just until well combined.
6. Spoon the mixture into muffin cups and bake for about 15 minutes or until a skewer inserted comes clean.
7. Serve the Peanut Butter Cupcake recipe along with Cold Coffee Smoothie Recipe or Homemade Hot Chocolate with Whipped Cream to make a delicious breakfast.
8. Notes: You can optionally top it up with peanut butter frosting for absolute bliss.