I’m pretty excited!!!
I’ve been wanting to rework this recipe since I became vegan even though I’m the only person I know that will eat them. Although I’ll bet it might entice a certain pearson.
I love the combination of the salty pickles with the sweet creamy peanut butter. One of my favorite combos! I find this version to be even better than the non-vegan one. Then again, what recipe isn’t?
Oh. And no, I’m not pregnant.
Pickle Cupcakes with Peanut Butter Icing (adapted from Cupcake Project – makes 4 cupcakes)
1/2 cup all purpose flour
1/4 teaspoon plus 1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon dried dill
1/4 teaspoon salt
3 tablespoons canola oil
2 tablespoons cane sugar
1/2 tablespoon ground flax meal mixed with 1 1/2 tablespoons water (1/2 a flax egg)
2 tablespoons almond milk
2 1/2 tablespoons pickle juice (preferably from homemade pickles)
2 tablespoons chopped pickles (also preferably homemade)
1/4 cup natural peanut butter
1 1/2 tablespoons powdered sugar (for a homemade version, see below)
2 – 2 1/2 tablespoons almond milk or water
Homemade Powdered Sugar
1/4 cup cane sugar
1/2 tablespoon tapioca starch
Blend all ingredients until powdery consistency is reached. Beware when you open the container, it’s dusty!!
Preheat oven to 350 degrees.
In a large bowl, whisk together flour, baking powder, baking soda, dill and salt. In a separate bowl, whisk together oil and sugar. Add in the flax egg, milk and pickle juice. Gently stir wet ingredients into dry until just combined. Fold in pickles.
Pour batter into muffin tin lined with papers or silicon cupcake liners (like the funky little ones I have) until the liners are 2/3 full. Bake 15 – 20 minutes or until the tops are springy! Let cool completely.
While the cupcakes are cooling, mix icing ingredients together with a spoon until smooth and uniform. Drizzle and/or heap onto cooled cupcakes and top with roasted peanuts!