Mama Pea's oatmeal cookie cupcakes
I hope you’ve got your baking mitts ready because this one’s a doozy. Are you ready?
Best.cupcake.ever.
This is how I feel about Mama Pea’s oatmeal cookie cupcakes that I whipped up in a rage yesterday. Who knew that from such bitter fury could be borne a baked good so sweet and perfect it can turn even the shittiest of days months into a pretty OK ride on the life roller coaster.
I took these to work yesterday (along with the vegan Tollhouse cookies) and was informed that they are, in fact, the best cupcakes (and cookies) ever.
Sweet perfect swirls.
A couple minor switch ups occurred in my kitchen:
- I didn’t have vegan cream cheese so I just made a standard buttercream and added cinnamon to it. That was the best.
- Once again, I used my flour labeled “AP Flour” that I know full well is actually chickpea flour. So this is half wheat/half chickpea flour. It worked.
- I put raisins in half the batch but left some without since people seem to love or hate raisins in baked goods with no gray area whatsoever. I happen to love them.
Make these now.
I had a similar experience with Mama Pea’s Tamale Pie last night. Unbelievable. In fact, I’m eating leftovers as I type this
Officially on my “to-make” list. Thanks! Have you tried her dough balls with dates? There are soooo tasty. A perfect portion of protein and fat and they taste like cookie dough.
Love the swirled icing and raisin on top
And I agree with Morgan, definitely bookmarking for “to-make” list!
I’m having a tough time deciding which Mama Pea recipe to make first! These may be it…or her dough balls!