Eggless Peanut Butter Cupcakes

My kids are crazy about peanut butter. They almost have it everyday. They can have it for bread, biscuit or almost on anything. I have posted peanut butter chocolate muffin sometime ago. My kids loved it. For some reason I didn't  bake with peanut butter after that. For this school holiday they were looking for some cupcakes. So I have decided to do peanut butter cupcakes. It is quite fast and relatively healthy
Ingredients



Recipe source: My Sweet Vegan 
2/3 cup plain soymilk
1 teaspoon apple cider vinegar
1/4 cup granulated sugar
1/2 cup dark brown sugar
2 tablespoons flax seed  powder
1/4 cup warm water
1/2 cup creamy peanut butter
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup quick cooking oats
1 teaspoon baking powder
1/2 teaspoon baking soda

Method:

Preheat your oven to 180 degrees C and line one dozen muffin tins with cupcake papers.

Combine the soymilk and vinegar, and let sit for a few minutes before whisking vigorously until frothy. 
Mix in Flax powder with warm water and keep it aside for 5-10 mins
In broader vessel mix in apple sauce and peanut butter. Add in soymilk and mix well. Add in baking powder, backing soda and vanilla extract. Mix well. Mix in flax powder and mix well. Add in both the sugar and mix well.
Slowly mix in flour and oats and mix until there are no more lumps, but be careful not to mix more than necessary.
Divide your batter equally between the prepared muffin tins.  Bake for 20 to 25 minutes, until a toothpick inserted into a cupcake comes out clean.
Let the cupcakes cool inside the tins for at least 10 to 15 minutes. You can either let them cool the rest of the way atop a wire rack, or serve them immediately for a warm delight.

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