The body of these cupcakes was wacky cake, because VCTOTW was not immediately at hand and I was short on time so wanted to go with something tried and true. I brought over my copy while the they were cooking and after pondering frosting options, went with the Peanut Buttercream.
The result was visually so tan that I felt it needed more embellishment, so I added the streaks of chocolate syrup and a peanut to the top of each. I like when a garnish reflects what's inside. (I'd initially planned to pipe the frosting, but I chose the wrong tip and changing out would have been a mess. I also realized at that point that I'd made two batches of cupcakes but only a single (albeit large) batch of frosting, and my piping plan involved way more frosting than I had available. I was happy with the end result and they went over well at the event for which I made 'em.)
1/4 c maragarine, softened
2 tbsp shortening (EB sticks are the best for this)
1/3 c creamy peanut butter
1 tbsp barley malt syrup or molasses, optional [I didn't have any, so I opted out.]
1 1/2 tsp vanilla extract
1 1/4 c confectioner's sugar, sifted
1 to 2 tbsp rice milk, soy milk, or soy creamer [I discovered at this point that a friend had finished the soy milk, so I used water and it was fine.]
1. With electric handhelp mixer, cream together margarine and shortening at medium speed til smooth. Add peanut butter, barley malt syrup, and vanilla, and beat until very smooth, 2 to 3 minute. Beat in sugar; mixture will be very stiff. Dribble in rice milk a little at a time, beating continuously til frosting is pale tan and very fluffy.
Adjust the thickness of the frosting by adding rice milk or more confectioner's sugar in small increments if necessary. Frost or fill cooled cupcakes.
I highly recommend Vegan Cupcakes Take Over the World. Not only are the recipes great and the authors wonderful people, but it's a beautiful book with fabulous pictures, so even those who don't actually cook can enjoy it.