Peanut Butter Cupcakes!

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I have a feeling that peanut butter is one of those “love it or hate it” foods (in the same way that Marmite is!), but we all love it here, in which case I thought why not incorporate it into a cupcake recipe? I have memories of one of my sisters liking nothing better than peanut butter on toast as a quick snack when she arrived home from school and my own children carried on that tradition with enthusiasm. When they were toddlers they loved a finger of toast spread with peanut butter and nothing much has changed since then!

These ingredients should be sufficient for about 12 cupcakes:

  • 2 large free range eggs
  • the weight of the eggs (in their shells) in self-raising flour, but with 25g of it replaced by ground almonds (for example, my eggs weighed 140g so I used 25g of ground almonds and 115g of self raising flour)
  • the weight of the eggs in soft brown sugar
  • the weight of the eggs in softened butter
  • 1 tablespoon of peanut butter, either crunchy or smooth
  • 2 tablespoons of milk

The method is very straightforward:

  • preheat the oven to 180°C
  • line a muffin/cupcake tray with paper cases
  • put all the ingredients into a roomy mixing bowl and beat them together well until the mixture is smooth and creamy. The mixture needs to be a soft dropping consistency, so if need be give it an extra splash of milk

 

  • divide the mixture between the paper cases and bake the cakes for about 20 minutes, or until a light golden brown and springy to the touch
  • remove the cakes from the tin and put them on a wire rack to cool

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In the meantime, make the icing:

  • into a roomy bowl measure 300g of icing sugar, 180g of smooth peanut butter (crunchy will do if you don’t have any smooth), 180g of softened butter and 2 tablespoons of milk

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  • beat everything together until the icing is smooth and creamy
  • if need be, add an extra splash of milk if the icing seems a bit too thick
  • if you’re nifty with an icing bag, pipe the icing onto the tops of the cupcakes
  • if you’re definitely not nifty with an icing bag, spread the icing onto the top of the cakes and give it a few swirly patterns with a fork. That will do just as well!
  • sprinkle a few salted peanuts onto the tops of the cakes, together with a grating of chocolate

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As usual, brew a cuppa, find a quiet corner, put your feet up and sample one of the cakes as I guarantee they won’t last long!

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