Also, in case you missed it yesterday, I'm doing a giveaway thanks to Betty Crocker, so go here to enter. (The Giveaway ends June 1, 2013).
Peanut Butter Chocolate Chip Cupcakes
2/3 cup peanut butter
1/3 cup palm oil shortening
1 cup coconut sugar
3/4 teaspoon vanilla
3/4 cup non-dairy milk
1/2 tablespoon lemon juice
1 1/2 cups gluten free flour blend
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dairy-free chocolate chips (I used a mixture of mega chips and mini chips)
Preheat oven to 350F. Line muffin tins with cupcake liners.
In a large mixing bowl, beat together the peanut butter, shortening, and coconut sugar until light and fluffy. Add in the eggs, one at a time, mixing after each addition, then add the vanilla.
In a separate container, mix together the non-dairy milk and the lemon juice, and allow the mixture to stand for 5-10 minutes.
In a separate bowl, combine the flour blend, baking powder, baking soda, and salt.
Add the flour mixture to the hazelnut butter mixture, alternating with the milk until everything is incorporated. Beat well. Fold in the chocolate chips.
Scoop into cupcake liners and bake at 350F for 18-22 minutes or until a toothpick comes out clean.
Cool for 10-15 minutes before removing from pan. Finish cooling on a cooling rack.
I topped mine with a chocolate buttercream (made with homemade evaporated cane powdered sugar and palm shortening, instead of margarine).
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