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Saturday, December 8, 2012

Peanut butter-almond brittle-yogurt cupcake

'Clear-the-pantry' cupcake
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.

A -
110g plain flour
Pinch of sea salt, finely ground
1 tsp baking powder
50g almond brittle, finely ground

B -
1 egg
80g fine sugar

C -
100ml plain yogurt
1 big tbsp smooth peanut butter
1 tsp vanilla extract

Method :
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.


  1. if i dont have almond brittle, would you recommend omitting it altogether, or substituting it with flour or almond flour?

  2. Hi Janine,

    Sorry for the late reply. I would substitute it with almond flour. The cup cake should be less sticky and have a lighter texture.

  3. Hi!

    Congratulations - Your blog has been nominated for the Liebster Blog Award! You truly deserve the recognition and I look forward to reading more interesting posts from you in the coming new year!