Vegan Peanut Butter Pickle Cupcakes

Directions

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1. Preheat your oven to 350 degrees F.
2. Line your cupcake tray with liners or grease it thoroughly.
3. Make your flax egg by combining the ground flax with the water and allowing it to sit for 5-10 minutes.
4. Once the flax egg is gelatinous, cream together butter, brown sugar, flax egg, and vanilla.
5. Slowly add in flour, salt, and baking soda. Mix until combined.
6. Add the almond milk and vegan sour cream, then mix until fully combined.
7. Once the mixture is combined, add peanut butter and continue to mix until combined.
8. Slowly add in Bubbies Bread + Butter Chips and gently fold them into the batter.
9. Fill each cupcake liner with approx 2 tbsp of batter, or until each liner is 3/4 full
10. Bake for 22-25 minutes, until you are able to insert a toothpick into the cupcake and cleanly remove it.
11. Allow cupcakes to cool for 15 minutes before frosting.
12. While the cupcakes are baking, begin to make the frosting.
13. Combine the vegan cream cheese, butter, and Bubbies Bread and Butter pickle juice and mix.
14. Once it is well combined, slowly add in the confectionary sugar, 1/2 cup at a time.
15. Continue to mix until frosting develops. Pipe frosting onto cooled cupcakes and garnish with a Bubbies Bread and Butter pickle.
16. Store in an air-tight container in a cool area for 5 days.