| Frosted peanut butter cupcakes (for grown-ups!) by Sel |
| Serves: 16 |
| |
| Ingredients: |
|
55g butter (softened)
225g light brown sugar
115g crunchy peanut butter
2 eggs
1 tsp vanilla extract
225g plain white flour
2 tsp baking powder
100ml whole milk
Frosting: 200g full-fat soft cream cheese
25g softened butter
225g icing sugar |
| |
| Method: |
Recipe makes 16 cupcakes.
Preheat oven to 180 degrees, gas mark 4 and put 16 muffin cases in a muffin tray. (You could use a normal tray, you'll just have more cakes, so will need to make extra topping).
Beat the sugar and butter together until smooth and then add the peanut butter until well mixed together. Gradually beat in the eggs, beating well after each addition and then add the vanilla extract. Sift the flour and baking powder together and fold in to the mixture using a metal spoon, alternating with the milk.
Bake in preheated oven for 25 mins or until well risen and golden brown. Transfer cakes onto a wire rack and leave to cool.
Frosting: Using an electic hand whisk and large mixing bowl, beat the cream cheese nad butter together until smooth and then sift in the icing sugar. Beat together until well mixed.
When cupcakes are cool, spoon or pipe the frosting onto the cakes and refrigerate until ready to serve.
|
| |
| Tip: |
These cupcakes are gorgeous and just too good for kids! However, you could always swap the cream cheese topping for a melted butter and chocolate topping which works just as well (chocolate and peanut butter mmmmmmmmmm).
|
| |
| Prep Time: 10 mins |
| Cook Time: 25 mins |
| |
|
|
|
|
| Latest Articles |
|
 |
|
|
 |
| The Ford Kuga |
| To continue on my voyage of discovery through Ford’s newest range I was to spend some time with the latest Kuga Titanium in its 2.0-litre diesel guise. |
|
|
 |
|
|
 |
| Canvas Holidays 2012 |
| Why not shatter all those negative memories of camping and look at Canvas Holidays 2012 |
|
|
 |
|
|
 |
|
|
 |
|
| | | |
|
| |
|
