Sunday, April 29, 2012

Peanut Butter Cupcakes with Salted Caramel Sauce





I tested my recipe for peanut butter cupcakes three weekends in a row—three different ways—before settling on this version. For the record, I tried the recipe with a couple of buttercream frostings, but in the end the simplest idea is what made the cut: Salted Caramel Sauce. The sauce is hands down one of the best I've attempted (I'd be lying if I said I didn't feel the urge to sneak a sip or two of it before decorating the cupcakes). The peanut butter cakes are moist and the tops develop the perfect crisp. I love to make these in a jumbo, muffin size and serve them as individual cakes. Below is my final recipe:






Please keep in mind that all of my vegan desserts are meant to be special treats (and are especially good for wowing omnivores)—they may be vegan but they are still high in sugar content and calories, and shouldn't be eaten on a regular basis as part of your everyday healthy vegan diet.

Photography, styling and design/graphics by Alyssa. Photos ©Alyssa Yeager

2 comments:

  1. Oh my! I just ran into your blog and I love this recipe. These little cupcakes look delicious!!

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