I had a few comments about the recipe for the cakes I uploaded yesterday. They are
, but be warned, they are RICH and you may want to halve the recipe, as it makes 18-24
(normal size cupcake papers are used, but if you love jumbo cupcakes, use muffin cases)
Peanut Butter Cupcakes:ok - So, you will need:
225G (8oz) Unsalted butter (softened)
225g (8oz) Caster sugar
225g (8oz self raising flour)
4 eggs
115g (4oz) smooth peanut butter (crunchy work
as well if
that's all you have)
If you like using sugar syrup, you will also need 4
tbsp Caster sugar, 4
tbsp water and drops of vanilla essence. Before you start your cupcakes, boil together sugar and water till the sugar is melted, and then pour into a glass to cool. When
luke warm, add about a teaspoon of vanilla essence. This is your sugar syrup, which you can keep in the fridge for weeks!
Icing:Now, there are no set weights for the icing - it is simply a mix of icing sugar, peanut butter and softened unsalted butter. I used a block of butter, half a small box of icing sugar and about 3 heaped dessert spoons of peanut butter - I like to add a few drops of vanilla extract too.
This makes LOTS of icing, as I love to pipe
whirly peaks onto my cakes, hence the quantity - but if you prefer to spread your icing on, you won't need half as much as this! If you are planning on piping - don't use crunchy peanut butter as it clogs in the nozzle of the piping bag.
Method:
Preheat the oven to 175oC (350of/ gasmark 4)
Using an electric mixer, or a hand blender, cream the butter, sugar and peanut butter together, then add the flour and eggs and whisk till smooth and creamy.
spoon into 18-24 cupcake cases (
Salisbury's at the moment sell some cute
DrOetker cases with butterflies and
polka dots on!) And then bake in the oven for 20 minutes (check them
at 15 minutes if using smaller cases - the tops of the cakes will be springy to the touch when they are done, if they don't spring back when gently pressed you will need to leave in for another 5 minutes)
when baked - take out and put onto a cooling rack -When the
cuppies are warm to the touch (but not hot) prick the tops of the cakes with a fork, and brush on some of your sugar syrup - about a teaspoon per cake is plenty. (this step is optional, but delicious and fun!)
when the cupcakes are cold to the touch, they are ready to ice. If you ice them before, the icing will melt over the cakes and look bad!
You can decorate with sprinkles, or my favourite, chocolate covered peanuts for that extra indulgence!
now the best part ... EAT!ok - and whilst I am on the subject of Peanut butter lushness, are you a fan of Peanut butter cups? (
Reeses etc) Well - then grab a pen, as you will wanna write this down
lol!

These are some I made last
Christmas - hence the festive star decorations, however, they are perfect to make as after dinner treats, a girlie evening in, as a birthday gift, a rainy day, when the sun shines etc etc etc...
They really are amazingly delicious - and my friend
Shaun has nicknamed them "little drops of heaven"
lol (any friends fans will know what he means!)
It couldn't be easier.
All you will need is:50g Soft dark brown sugar
200g Icing sugar
50g Butter *unsalted - softened*
200g Smooth peanut butter
also200g milk chocolate beans
100g dark chocolate beans
to decorate - sugar stars, chocolate sprinkles or edible glitter etc
Method:Place the sugars, the softened butter and the peanut butter in a mixer and blend together - this should turn out like wet sand in consistency.
Lay out about 40 mini cases (
petite four cases are best - and widely available)
break off a small some of the mix, roll into little balls, and push into the case cakes so
that they cases are about half full.
put the chocolate beans into a glass bowl, and place
on top of a saucepan of water - bring to the boil ensuring that no water "flicks" into the chocolate. The chocolate beans will melt fairly quickly. I got my chocolate beans from a local confectioners, however, if you cannot find them, then buy good quality milk and dark chocolate bars and break them into squares before melting.
once melted - you can turn the heat off under the saucepan, and if you keep the bowl
on top, the chocolate will remain
melty for a fair while. - Spoon the chocolate over the peanut butter mix in the little cases, till it reaches the top of the case. Make sure it covers the peanut mix well. Now you can sprinkle on your decorations, or add the stars etc - so they "set" together. Place in the fridge for a quick set if you need them in a hurry! (literally, this recipe only takes about 15 minutes to do start to finish!!!)
These make AMAZING gifts, if you make them pretty, you can stack them in a little box etc.
I made about 100 of these last
Christmas for people, and they went down well, even
among those who claim not to like peanut butter! (Yes, I MADE them try one
lol!)
And if you like Reese cups - then these really will become a tradition in your kitchen.
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