Chocolate Peanut Butter Cupcakes

Use organic ingredients whenever possible.

For the cupcakes:
Preheat your oven to 350°.

Put the flour, sugar, cocoa, baking soda and salt into a bowl and whisk well to combine. (You can do this step in an 8×8 pan if you don’t want cupcakes).

Mix the oil, water, vanilla, and vinegar together in a measuring cup or bowl as best you can.

Pour the liquid mixture over the dry ingredients and stir until just blended.

Line a cupcake tin with paper liners. Fill each one 3/4 of the way full. Bake for 18 – 20 minutes or until a toothpick comes out clean. (Bake for 30 minutes if you’re using an 8×8 pan)

For the frosting:
Beat the non dairy butter and palm shortening with a hand-held mixer on medium speed until smooth.
Add the vanilla and peanut butter and beat until very smooth. Add the sugar and beat again until combined.
With the beater still running, dribble in the rice milk, a little at a time until the frosting is fluffy.

Using a pastry bag and large tip, decorate the cupcakes when they have cooled completely. Decorate with chocolate sprinkles if you want to. Enjoy!!