Peanut butter cup cupcakes

Peanut butter cup cupcake

These turned out much better than I expected! I used (and slightly adapted) an american recipe meaning that all the ingredients were in cups not grams. What I hadn’t previously realised was that a cup of flour weighs a very different amount to a cup of peanut butter. Now that I think about it this seems very, very obvious!

Having converted each quantity into grams and ml (has anyone else found that different websites say different things?!) I was sceptical of the final result. The result was however a gorgeous soft cake that filled the senses with the smell and taste of peanut butter with each bite. I’ve received nothing but compliments from baking these and I hope you experience the same results.

(makes 12) 

For the cake:

150g  plain flour

1 tsp baking powder

1/2 tsp salt

165g crunchy peanut butter (you could use creamy if you’d prefer)

115g butter (at room temperature)

135g light muscovado sugar

2 medium eggs

1tsp vanilla essence

60ml milk (I used semi-skimmed)

Method

1) Preheat your oven to 180oC

2) Using a whisk, cream together the peanut butter, butter and sugar until the mixture is light and fluffy

3) Beat in the eggs gradually being careful not to let the mixture curdle

4) Beat in the vanilla essence

4) Mix together the flour, baking soda and salt and gradually fold into the mixture, alternating with milk (The mixture does look quite runny, I promise this is fine!)

5) Divide evenly between 12 cupcake cases

6) Bake for 20-25 minutes, until the top has turned golden brown and a skewer comes out clean

7) Allow to cool

For the frosting:

320g icing sugar

65g coco powder

90g butter (at room temperature)

8 tbs double cream

1 tsp vanilla essence

Method

1) Whisk the butter in a bowl until light and creamy

2) Beat in the icing powder and coco powder alternating with the double cream

3) Pipe onto the cooled cupcakes

Much Love

Nikki

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2 thoughts on “Peanut butter cup cupcakes

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