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Butter-Free Peanut Butter Cupcakes
- 3/4 cup soy milk
- 2 teaspoons distilled white vinegar
- 1/2 cup crunchy peanut butter
- 1/3 cup canola oil
- 2/3 cup white sugar
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 2 teaspoons flax seed meal
- 1 1/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 12.1g|
|Saturated Fat 1.4g|
|Total Carbohydrate 26.5g|
|Dietary Fiber 1.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|