PB&J

So far my favorite cupcakes are my peanut butter and jelly. The cup cakes have a classic vanilla cake with a raspberry lemon filling and a peanut butter frosting. I need to take so better photos!

Cupcake:
In a small bowl add:
1 cup soymilk (the higher the fat content the better so no low fat!)
1 teaspoon of apple cider vinegar
You want to put those into a separate bowl and whisk for about 20 seconds till slightly foamy. and let sit for about 10 minutes.

Next in a large bowl add:
1 1/3 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon of baking powder
1/4 teaspoon of salt

Add to the soymilk/vinegar mixture:
3/4 cup of sugar
1/3 cup canola
2 teaspoons of vanilla

Filling:
8 ounces of raspberry preserves
zest of one lemon
juice of half a lemon (about 1 tablespoon)
*reserve a few table spoons to put a dot of jam on top of the peanut butter frosting










Peanut butter frosting:
In a large bowl or mixer combine and beat until creamy:
1/4 cup margarine
1/3 cup peanut butter (creamy)
1 tablespoon of maple syrup
1 1/2 teaspoons of vanilla extract
1 1/3 cup of powder sugar
1-2 tablespoons soymilk