Friday, 20 December 2013

Chocolate Peanut Butter Cupcakes


Ingredients:

Chocolate Peanut Butter Cupcake

Cake:

55g margarine
225g soft light brown sugar
115g crunchy peanut butter
2 eggs
1 tsp vanilla extract
225g plain flour
2 tsp baking powder
100ml milk
chocolate spread

Icing:

100g butter
200g icing sugar
1-2 tbsps milk
2-3 tbsps peanut butter (or more as required)



Method:


Cake:

Add half a tsp of chocolate spread
  1. Preheat oven to Gas Mark 4 or 180C.
  2. Beat well together the butter, sugar and peanut butter.
  3. Gradually beat in the already lightly beaten eggs and add the vanilla extract.
  4. Add the flour and baking powder and fold into the mix gently whilst adding the milk slowly.
  5. Spoon 1 tsp of the mixture into each of the paper bun cases and make a small well in the mix.
  6. Add half a tsp of chocolate spread into the centre of each bun and top with another tsp of the cake mixture.
  7. Bake in the oven for 25 minutes or until golden brown.
  8. Allow to cool.

Icing:

Cool the cakes before icing
  1. Put icing sugar and butter together in a bowl and add the milk very slowly whilst mixing very well until it is a thick consistency.
  2. Add the peanut butter and continue to mix well.
  3. With the back of a spoon spread the icing onto the tops of the cooled cakes.


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