CHOCOLATE PEANUT BUTTER MINI-CAKES:vegetarian healthier indulgence, egg-free, higher fibre

 Terrific treat for chocaholics and peanut butter fiends...

Splendid Chocolate Mini-sponges filled with Chocolate Hazelnut Peanut Butter.
Egg & butter free but you wouldn't know it.  

Peanut butter has been having a moment since Lockdown Mark I. 

A new-ish dark roast peanut butter from Meridien has been a taste revelation and though pricy, has been copied by other 'whole food' brands.   

One of 67's favourites, Whole Foods, brought out a chocolate-hazelnut peanut butter.   67 was less sure of this as a spread but it sure added something terrific to baking.

This specially created vegetarian recipe for Chocolate Hazelnut Peanut Butter mini-cakes delighted tasters.

Great things come in small packages...and encourage portion control.  These are healthier than most treats; they're butter and egg free and - though you won't notice it - higher in fibre. 

Cost: £2
Makes: 16 mini-cakes

Equipment:  

silicone mini cupcake tin, holes 3/4inch/2cm deep
med cupcake liners






Ingredients:
   

   160/5.6oz plain flour plus

    30gm/1oz self-raising wholemeal flour 

       OR 190gm/6.7oz plain flour
    30gm/1oz cocoa powder

   200gm/7oz sugar
       1 tsp baking soda
       1/2 tsp salt

  220 ml organic semi-skimmed plant or dairy milk 
    1 tsp orange essence
    1 tsp vanilla 
   80 ml light veg oil
  15ml white vinegar

Chocolate Hazelnut Peanut Butter

Icing:
   Either:  

• 30-40gm/1 to 1.5  oz melted chocolate liberally drizzled over
• chocolate icing made with 30gm/1oz strained yoghurt or non-dairy margarine,  200gm/7oz sifted icing sugar and 15gm/1/2oz cocoa powder   

 Plus: dusting of icing sugar (opt)

Method:

1. Preheat oven to 180c/350
2. Line small cupcake tins with 18 med cupcake liners (they'll stand up over the rim of the mould)
3. Mix flours, cocoa, sugar, baking soda & salt; stir well
4. In a separate container, mix milk, vanilla, oil & vinegar
5. Form a large depression in the dry ingredients; pour in liquid
6. Using a hand-held whisk,  draw in the ingredients along the bottom and sides of bowl; whisk briefly with electric beaters to prevent overbeating
7. Fill cupcake liners to just below the top (a hinged ice-cream scoop helps); bake 18-20 mins or until a toothpick inserted in centre comes out clean
8. Cool; prepare icing 
9. Using a small paring knife with sharp tip, cut out a cone-shaped hole 
10. Fill with generous teaspoon Chocolate Hazelnut Peanut Butter; replace cone
11. Dribble generously with chocolate or icing; dust cone only with icing sugar  

Comments:

'Everyone loved these.  I would never have noticed they are vegetarian; the chocolate hazelnut peanut butter really was the 'icing on the cake': Vodafone Staff on Hampstead High Street

'I am a huge fan of peanut butter and the mix of chocolate and peanut butter was lovely.  They really hit the spot.'  Political Agent  

Tips:

• Replace Chocolate Hazelnut Peanut Butter with plan peanut butter, chocolate hazelnut spread or chocolate icing
• If you're a fan of vegetarian baking, you will probably also like Orange Surprise Cakes 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.