Try these vegan chocolate cupcakes with peanut butter icing for a healthy gluten-free treat!
Put the 1/4 cup of warm spring water into a small bowl and mix in the chia seeds. Make sure the chia seeds are lightly mixed into the water.
Let sit for 10 minutes. You should see the chia seeds and water have taken the consistency of an egg.
Mix all the dry ingredients together in a medium-sized bowl.
Mix all the liquid ingredients in a smaller bowl.
Add the smaller bowls liquid contents into the larger bowl and mix.
Equally divide into 9 muffin tins (with liners).
Leave to cool on a rack before putting the icing on.
Mix the 1/2 cup of either Earth Balance organic whipped spread (or the new Earth Balance Coconut spread which is soy-free), with the icing sugar, vanilla extract, and peanut butter. I don't use gadgets in my kitchen very much so I mix this by hand, using a plate and a fork, and a lot of arm power! It'll take a good 5-10 minutes. You want to make sure it's as smooth as possible with as little clumps as possible, so you need to crush everything with your fork.
Put the icing in the fridge for 5 minutes before putting it on the cupcakes.
These can keep well for 2-3 days, covered, in the fridge.