From the mish mash of assorted ingredients, it is obvious that this is pantry clearing time. It's a pre-holiday compulsion, even if I should be away from just slightly over a week.
Despite the ad-hoc ingredients, these are rather impressive tasting cupcakes , if I should say so. I wish I could tell you how long it can keep but the entire batch of cupcakes was gone in two days. Needless to say, this recipe will be recorded in the annals of my kitchen cook book for posterity.
Makes 9 cupcakes.
110g plain flour
Pinch of sea salt, finely ground
1 tsp baking powder
50g almond brittle, finely ground
80g fine sugar
100ml plain yogurt
1 big tbsp smooth peanut butter
1 tsp vanilla extract
Preheat oven to 180C.
Line cupcake tray with cupcake holders.
In a bowl, combine flour, salt, baking powder and brittle. Mix and set aside.
In a separate container, combine yogurt,peanut butter and vanilla extract. Stir and set aside.
In a mixing bowl, beat sugar and egg until light and fluffy, about 5 minutes.
In 3 batches, whisk in dry ingredients alternating with yogurt mix.
Whisk until just combined. Do not over whisk.
Spoon batter to the prepared cupcake tray. Bake the cupcakes at 180C for 20-24 minutes.
Cool well before storing.