If you like peanut butter then you're going to love these scrummy peanut butter cupcakes. This recipe makes approx 24 cupcakes. If you want to be more generous with the icing then you can double the icing recipe.
Ingredients
For the
cupcakes:
270g butter (I
use Stork)
100g peanut
butter
250g caster
sugar
4 eggs
250g
self-raising flour
½ teaspoon bicarbonate
of soda
1-2
tablespoons of milk
For the
icing:
150g butter
60g peanut
butter
250g icing
sugar
For the
topping:
100g unsalted
peanuts, roasted and chopped
Method
1. Pre-heat the oven to 180ºC, 160ºC fan, Gas mark 4 and line two 12 hole
muffin tins with paper cases.
2. Cream the Stork, peanut butter and sugar
together until light and fluffy.
3. Add the eggs one at a time and mix well after
each addition.
4. Add the flour and the bicarb and mix until
just combined.
5. Spoon the mixture into the paper cases and
bake in the oven for 20-25 minutes.
6. To make the icing mix the butter, peanut
butter and icing sugar together and pipe onto the cupcakes. Finally, put the
chopped peanuts onto a plate and dip each cupcake into the mix so you have a
generous amount of peanut crumbs on the top.