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Peanut Butter Cupcakes Recipe |
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Ingredients
peanut butter - 3 heaped tbsp, use creamy peanut butter eggs - 2 milk - 3/4 cup plain flour/all purpose flour - 1 1/2 cups baking powder - 1/2 tsp baking soda - 1 tsp sugar - 1 cup salt - 1 tsp vanilla essence - 1 tsp cocoa - 1/2 cup cinnamon powder - 1 tsp oil - 1/2 cup brown sugar pearls
Peanut Butter Icing
heavy cream - 1 cup, whisked until stiff butter - 1/2 cup, softened milk - 3 tbsp sugar - 1 1/2 cups creamy peanut butter - 1 cup
Method
Preheat oven at 150˚C. Grease the hole of cupcake tin, line with paper cups. Scoop 1/2 tsp round peanut butter onto a clean plate, and freeze it until firm. Mix together flour, baking soda, baking powder, sugar, cocoa, cinnamon, and salt. Make a well in center and add vanilla, eggs, oil and milk. Beat with electric mixer at low speed for 30 seconds, then turn to high speed beating for 3 minutes, scraping mixture off the sides of the bowl occasionally. Spoon the mixture into cupcake tin and push the hardened peanut butter dollops into individual cupcake batter and bake for 10-15 minutes. Meanwhile, prepare the icing by beat the butter and peanut butter together in a bowl, add sugar when it starts thicken, add milk once tbsp a time until the sugar is incorporated and the frosting is thick and spread able. Fold in the whisked cream into peanut butter, mix well. Top the peanut butter cupcakes with frosting, sprinkle sugar pearls over. Makes 18 cupcakes.
Preparation time: 30 minutes Cooking time: 15 minutes
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