Peanut Butter and Jelly Cupcakes | Vegan + Gluten-Free

Serves: 12 cupcakes

Ingredients

All-Purpose Gluten-Free Flour Mix (Makes 4 Cups)

• 1½ cups brown rice flour
• 1½ cups sorghum flour
• ⅔ cup arrowroot flour
• ⅔ cup tapioca flour

Peanut Butter and Jelly Cupcakes

• 1½ cups all-purpose gluten-free flour mix
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup almond milk
• 1 tsp apple cider vinegar
• ½ cup vegan butter (softened)
• 1 cup coconut sugar
• 1 tsp vanilla
• ½ cup of strawberry jam

Peanut Butter Frosting

• ¼ cup smooth peanut butter
• ½ cup vegan butter (softened)
• ½ cup coconut sugar
• ½ tsp vanilla
• pinch of salt
• ¼ cup almond milk

Directions

All-Purpose Gluten-Free Flour Mix

1. In a large bowl, whisk together all of the ingredients. Store in an airtight container at room temperature for up to 3 months.

Peanut Butter and Jelly Cupcakes

1. Preheat oven to 350F/175C. Line a regular muffin tin with cupcake liners.
2. In a small bowl, combine almond milk and apple cider vinegar, whisk and let stand for 5 minutes.
3. Meanwhile, add vegan butter to a large bowl and cream using a mixer.
4. Add sugar and vanilla to the butter and continue mixing for 2 minutes.
5. Sift the dry ingredients (flour, baking soda, baking powder and salt) and add to the butter sugar mixture.
6. Gradually add the milk and mix until of the ingredients are well incorporated.
7. Pour ¼ cup of the batter into each cupcake liner, filling them up ¾ of the way.
8. Bake for 20 minutes or until a toothpick comes out clean when you insert it into a cupcake.
9. Remove the cupcakes from the oven and let stand for 5 minutes. Then transfer to a wire rack and let cool completely.
10. Meanwhile prepare the peanut butter frosting by combining peanut butter and vegan butter in a bowl and mixing with a hand held mixer.
11. Add sugar, vanilla and salt and mix until well combined.
12. Gradually add the almond milk and continue mixing for 2-3 minutes.
13. Refrigerate the frosting for 1 hour to set.
14. Using a knife cut out small wells in each cupcake and fill them with the jam.
15. Once the frosting has thickened up, frost the cupcakes using a piping bag. Decorate the cupcakes by adding more jam and peanuts on top.
16. Store the cupcakes in the fridge to prevent the frosting from melting.