Friday, July 06, 2012

peanut butter cupcakes

there is something about peanut butter that you cannot resist. i don't know, maybe i am the only one who has this 'thing' about peanut butter, be it smooth or crunchy. even my  ex robot likes her 'dose' of peanut butter. hehehe...

i made these today. simply because it's friday, and since every friday is 'experimental (more on the mental side) friday' i thought why not give this recipe a go.

again, i took this recipe from my favorite 'kitab' the 500 series. a really, REALLY easy recipe (my kinda recipe) where you just dump everything in the mixer bowl and whisk away. you'd be crazy to not give this a try. believe you me.

the cupcake itself has a very mild peanut butter taste, and it is complimented by the frosting. i think without the frosting it will be a tad on the bland side. i added crushed (more like beaten to death, HAHA) toasted peanuts on top. just for fun!

ready for the recipe? let's go!

you will need:
for the cupcake,
225g (8 oz) unsalted butter, softened
225g (8 oz) caster sugar
225g (8 oz) self-raising flour
4 eggs
115g (4 oz) crunchy peanut butter

for the frosting,
60g (2½ oz) crunchy peanut butter
50g (2 oz) unsalted butter, softened
2 tsp vanilla essence
115g (4 oz) icing sugar, sieved
2 tbsp milk

the how to:
for the cupcakes,
1)  preheat oven to 175°C (350°F/Gas mark 4).

2)  line your muffin tins with cupcake liners.

3)  combine the butter, sugar, flour and eggs your mixing bowl and whisk until smooth, about 2-3 minutes.

4)  stir in the peanut butter until well combined.

5)  spoon the batter into the cupcake liners. *i used a 4cm ice-cream scoop

6)  bake for 20 minutes. **this really depends on your oven, i baked mine for 15 minutes.

7)  remove muffin tin from oven and cool for 5 minutes, then cool on cooling rack.

for the frosting,
1)  combine the peanut butter, butter and vanilla in a medium bowl, beat till light and fluffy, about 1-2 minutes.

2)  add the icing sugar along with the milk, and beat till well combined.

3)  swirl the icing onto the cooled cupcakes.

You can store these, sans icing, in airtight container for up to 3 days, or freeze for up to 3 months.

***if you use a 4cm ice-cream scoop, you'll get about 28 cupcakes.

try them homies!!! :-))) 

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