These are to go ape over! If you love cupcakes, if you love monkey bread, this is the recipe for you...I had some leftover peanut crumble from yesterday's mochi recipe and thought....now, this would be so good.
You try it....use my vegan caramel recipe with it. you will love it.
4 c all-purpose flour
1/2 cup raw sugar
1 tsp salt
1 pkg active dry yeast
1 c soy creamer
1/3 c vegetable margarine
Flax Seed replacer for 2 eggs
1/2 c. raw sugar
1/2 c. peanuts, finely chopped + 3 tbsp peanut butter
3 tsp. cinnamon
1 recipe vegan caramel (previous recipe post)
In bowl, mix half the flour, 6 tablespoons sugar, salt and undissolved yeast. Heat creamer and margarine - add to dry ingredients; beat 2 minutes at medium speed of mixer. Add egg replacer and the peanuts, peanut butter and sugar. Beat at high speed for 2 minutes. Stir in the remaining flour to make stiff dough. Knead 8-10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.
Combine 1/2 cup sugar, cinnamon. Punch dough down. Put a little sugar cinnamon in the bottom of each cupcake liner. Pinch off dough and make balls, placing them in the liners. Pour a drizzle of caramel over each cuppie. Bake at 375 degrees for 25-30 minutes. Drizzle again. Cool, then drizzle with more caramel to finish.