I've just decided to search the web for polenta and poppy seed cake recipe and found lots of them. Lemon's present in most recipes too. How sad - I actually thought I've invented something lol. I just love poppy seed and try to put it anywhere it seems to fit. Well, I suppose, in terms of cooking nowadays there is nothing which hasn't been invented yet. Here is another classic cupcake.
Peanut butter cupcakes with chocolate ganache and roasted peanuts
Makes 9 big cupcakes (in regular muffin paper cases) or 16 small ones
Ingredients:
3/4cup soy milk
2 tsp cider vinegar
1/2 cup peanut butter
1/3 cup sunflower or grapeseed oil
1/2 cup agave syrup
1/4 cup barley malt
1 tsp vanilla extract
1 1/3 cup wholemeal wheat or spelt flour
1 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
Method:
Preheat oven to 170C, line a cupcake tray with paper liners.
In a small bowl, mix soy milk with the vinegar with the whisk and leave for a few minutes.
Meanwhile, in a larger bowl cream the peanut butter, oil, sweeteners and vanilla until smooth. Add the soy mixture and mix. Put a fine sieve on top of the bowl and sift in the flour, baking powder, baking soda and salt, mix together, trying not to overmix.
Pour the mixture in the liners with the small ladle and place in the oven immediately.
Bake for about 28 min, checking with the toothpick put in the middle of one of the cupcakes, which should come out dry.
Decorate your cakes with vegan chocolate ganache from this post, piping it on top and letting it set afterwards. Top with some roasted unsalted peanuts.
Makes 9 big cupcakes (in regular muffin paper cases) or 16 small ones
Ingredients:
3/4cup soy milk
2 tsp cider vinegar
1/2 cup peanut butter
1/3 cup sunflower or grapeseed oil
1/2 cup agave syrup
1/4 cup barley malt
1 tsp vanilla extract
1 1/3 cup wholemeal wheat or spelt flour
1 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
Method:
Preheat oven to 170C, line a cupcake tray with paper liners.
In a small bowl, mix soy milk with the vinegar with the whisk and leave for a few minutes.
Meanwhile, in a larger bowl cream the peanut butter, oil, sweeteners and vanilla until smooth. Add the soy mixture and mix. Put a fine sieve on top of the bowl and sift in the flour, baking powder, baking soda and salt, mix together, trying not to overmix.
Pour the mixture in the liners with the small ladle and place in the oven immediately.
Bake for about 28 min, checking with the toothpick put in the middle of one of the cupcakes, which should come out dry.
Decorate your cakes with vegan chocolate ganache from this post, piping it on top and letting it set afterwards. Top with some roasted unsalted peanuts.
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