Ants on a Log Cupcakes (Celeriac-Currant Cupcakes with Peanut Butter Frosting)

Celeriac Cupcakes:

1 1/2 Cups All Purpose Flour

3/4 Cup Granulated Sugar

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Ginger

1/4 Teaspoon Salt

2 1/2 Cups Shredded Celeriac

1 Teaspoon Lemon Juice

1/3 Cup Dried Currants

1/2 Cup Canola Oil

3/4 Cup Plain Non-Dairy Milk

2 Tablespoons Water

1 Teaspoon Apple Cider Vinegar

1 Teaspoon Vanilla Extract

Peanut Butter Frosting:

1/2 Cup Non-Dairy Margarine

1 Cup Creamy Peanut Butter

2 Cups Confectioner's Sugar

1 Teaspoon Vanilla Extract

Pinch Salt

1 - 2 Tablespoons Plain Non-Dairy Milk

Extra Currants, for Decoration (Optional)

Preheat your oven to 350 degrees and line 12 standard muffin tins with cupcake papers.

In a large bowl, mix together the flour, granulated sugar, baking powder and soda, spices, and salt so that all of the dry goods are evenly distributed.

After shredding your celeriac, immediately toss it with lemon juice to prevent browning. Add the shredded celeriac and currants to the bowl of dry ingredients, and toss to coat in flour.

Separately, whisk together the oil, non-dairy milk of choice, water, vinegar, and vanilla. Pour the whole mixture into your bowl of dry ingredients. Stir gently with a wide spatula, just until the batter comes together. A few lumps are just fine, as long as you don’t over-mix.

Evenly dose out the batter between your prepared muffin tins. Don’t be afraid to mound that batter up in the center, they should bake up nicely as long as the amount in each tin is equal. Bake for 23 – 26 minutes, until a toothpick inserted into the center of each cupcake comes out dry. Let cool completely before frosting.

For the frosting, beat together the non-dairy margarine and peanut butter in a stand mixer until completely smooth. Add in the confectioner's sugar, vanilla, salt, and 1 tablespoon of the "milk." Start mixing on low speed with the whisk attachment, and once there's no longer a risk of powdered sugar flying out of the bowl, crank it up to high. Whip for about 5 minutes, pausing to scrape down the sides of the bowl as needed, until light and fluffy. Apply to cupcakes, and sprinkle with additional currants on top if desired.

Makes 12 Cupcakes

©Hannah Kaminsky