Chunky peanut butter cupcake

Party time !

It may be another 9 hours before  daybreak but the pressing question at the dinner table is : What's for breakfast tomorrow ?

With all edible stuff, frozen or otherwise consumed because of a slow baking week, this issue escalated into an emergency. A family conference ensued and with the meager  pantry supplies surveyed , it would have to be peanut butter cupcakes. Which is just as well : 30 minutes later, the deep, rich aroma of peanut butter perfumed the house and had everyone anticipating. 

What a life - a home filled with the sounds of idle chatter and smells of baking.  I wouldn't give it up for anything in the world!

A peanut butter cupcake by any condiments ( or none ) tastes just as nice !

Makes 12 cupcakes.

Dry ingredients :

140g plain flour

1.5 teaspoon baking powder

1/4 teaspoon baking soda

2 T ground peanut

80g brown sugar

Pinch of salt

Wet ingredients :

1 egg, room temperature

4 T chunky peanut butter

1 teaspoon vanilla extract

80g butter,room temperature

60 ml milk

Method :

Preheat oven to 180 C.

Prepare a tray with 12 cupcake holders.

Prepare dry ingredients in a medium bowl. Set aside.

In a mixing bowl, beat butter until broken up. Add the rest of the wet ingredients, except milk  and whisk at high speed until creamy.

Add half of dry ingredients and half of the milk. Whisk and incorporate batter.

Whisk in the rest of the dry ingredients and milk. Whisk until well mixed.

Scope the batter into the 12 cupcakes holders.

Bake at 180 C for 20 minutes.

Serve with a dollop of creamy peanut butter if so wished or a dusting of icing sugar.

Goes well with a cup of earl grey tea.