Peanut Butter Cupcakes
Rich peanut butter cupcakes topped with milk chocolate frosting—perfect for the Fourth of July or any occasion.
Ingredients
unsalted butter (room temperature)
75 g
smooth peanut butter
130 g
dark soft brown sugar
190 g
eggs (free-range or organic)
2 large
vanilla extract
1 tsp
all-purpose flour (sifted)
120 g
baking powder
1 tsp
salt
a pinch
semi-skimmed milk (room temperature)
60 ml
Instructions
1
Prep and Preheat
Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Line a 12-hole muffin tin with appropriately sized cupcake liners.
2
Cream Butter, Peanut Butter and Sugar
In a large mixing bowl, cream the butter, peanut butter and sugar until fully combined. Add the eggs one at a time, beating for several minutes after each addition, then stir in the vanilla extract.
3
Mix Dry and Wet Ingredients
In a separate bowl, mix together the flour, baking powder and salt. Add one third of the flour mixture to the creamed mixture and stir until well combined. Pour in one third of the milk and stir. Repeat these steps until all of the flour mixture and milk have been added.
4
Fill Cups and Bake
Carefully spoon the batter into the cupcake liners, filling them about two thirds full. Place in the oven to bake for approximately 20 minutes, until slightly risen and golden brown. Insert a toothpick into the centre of a cupcake to test – it should come out completely clean.
5
Cool and Decorate
Remove from the oven and let cool in the tin for approximately 10 minutes, then carefully transfer to a cooling rack. Once completely cool, decorate with milk chocolate frosting (see page 72). Top with chopped peanut butter pieces or milk chocolate chunks, and don't forget to add an American flag if it's Independence Day.
