Thursday, 27 September 2012

Peanut Butter and Chocolate Cupcakes

DIFFICULTY RATING: 5/10
TIME TAKEN: 40-50 minutes

So these are some fabulous tasting cupcakes (as long as you don’t have a nut allergy) which I made for my family a while ago. I thought that they were so wonderful that I just had to absolutely share the recipe with you. So enjoy these cakes and I’ll see you next week!

INGREDIENTS
·         55g/2 ox butter, softened
·         115g/4oz crunchy peanut butter
·         175g/ 6oz soft brown sugar
·         1 tsp Vanilla extract
·         2 large eggs
·         175g/6oz plain flour
·         1 ½ tsp baking powder
·         100g/ 3 ½ oz chocolate chips
·         4 tbsp milk

METHOD
1.    Preheat oven to Gas mark 4 or 180˚C
2.    Put the butter, peanut butter, sugar and vanilla extract into a bowl and whisk until pale and fluffy. If you want the cupcakes a little lighter put less peanut butter in, and a little more butter.
3.    Gradually add the 2 eggs and whisk well.
4.    Sift in the flour and baking powder gradually, folding in after adding. Fold in flour and baking powder with large metal spoon, rather than spatula or wooden spoon.
5.    Stir in the Chocolate chips and milk.
6.    Line a muffin tin with 12 muffin cases, and spoon the mixture into the cases.
7.    Bake for 20-25mins (more around 20mins).
8.    Take out and decorate with whatever you fancy!


Written by Zee

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