Saturday, April 3, 2010
Peanut bitter cupcakes with peanut frosting
I have to be rather humble about this, since I know loads of people out there make cupcakes everyday, all the time. For me, baking isn't exactly second nature and this mini project called for a little trip to the store to buying even the most basic of stuff for cupcakes : cupcake cases, self raising flour ( really ! ) etc.
But a little Good Friday gathering with friends and their kids in the evening warrants the need to please the little ones, so bake cupcakes I must.
I have no idea the amount of work 7 cupcakes demands, but hubby helped with the washing in the end, which is a most welcome relief!
Portions have been scaled down to 7 big cupcakes instead of 1 1/2 dozen.
Makes 7 big cupcakes.
Ingredients for basic peanut cupcake :
113g self raising flour
113 g butter, softened
113g caster sugar
2 eggs, room temperature, 60g each
50 g crunchy peanut butter
Preheat oven to 200 C. Prepare 7 cupcake cases in a muffin tray.
Put everything sans peanut butter in a mixing bowl, whisk on high for 3 minutes and mixture turns pale yellow. Add peanut butter, mix until well incorporated. Transfer to the 7 cupcake cases.
Reduce temperature to 180C and bake at 180 C for 21 minutes. Remove from oven to cool for 5 minutes. Remove cases from tray to cool further.
Peanut butter icing for 7 cupcakes :
25g butter, unsalted, softened
30g crunchy peanut butter
1 tsp vanilla essence
50g icing sugar,sieved
1 tsp condensed milk
Whisk everything on high til well mixed and airy.
Spread icing on cupcakes once they are cooled. Sieve icing sugar over the cakes for extra indulgence. Serve with red tea. Enjoy!
They keep for 3 days without icing in the fridge or 3 months frozen. I didn't get to verify this because , ahem, they were all consumed by the next morning.