Peanut Butter Cupcakes, Vegan Style.

Having vegan friends sure does make you step outside your normal comfort of baking. I mean, I would've probably never used flax seeds in my entire life if it hadn't been for vegan recipes. I've had a lot of successful recipes from the PPK, and decided it was about time for me to attempt my first recipe from Vegan Cupcakes Take Over the World. I topped it off with some melted vegan chocolate chips and dusted them with some powdered sugar. I love how something so simple can make desserts look so elegant. I'd give it 4 out of 4 stars... for being vegan. I just can't seem to acquire the taste to love vegan desserts as much as I love my normal, full of dairy, desserts. But they definitely tasted a lot better completely cooled and left to sit for a couple hours rather than straight out of the oven. Anyways, without further ado, here's the recipe:

Peanut Butter Cupcakes
Vegan Cupcakes Take over the World by Isa Chandra Moskowitz

Ingredients:
3/4 cup soy milk
2 tsp apple cider vinegar
1/2 cup natural chunky peanut butter (i used creamy)
1/3 cup canola oil
2/3 cup granulated sugar
2 tbs dark molasses
1 tsp vanilla extract
2 tsp ground flaxseed
1 cup plus 2 tablespoons AP flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Directions:
1.) Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2.) Mix soy milk and vinegar in a measuring cup and set aside to curdle.
3.) In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
4.) Sift the flour, baking powder, baking soda, and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
5.) Fill cupcake liners 2/3 full. Bake for 23-26 minutes. Remove from oven and transfer to cooling racks.