Wednesday, 22 January 2014

primrose bakery peanut cupcakes

makes 12 cupcakes 

for the cake:
75g unsalted butter 
130g crunchy or smooth peanut butter
190g dark brown sugar
2 large eggs
1 tsp vanilla extract
120g plain flour
1 tsp baking powder
pinch of salt
60ml semi skimmed milk 

for the icing:
175g dark or milk chocolate
225g unsalted butter
1 tbsp semi skimmed milk 
1 tsp vanilla etract
250g icing sugar

for the cake:
  • heat oven 160c
  • cream butter, peanut butter and sugar
  • beat in eggs one at a time 
  • mix in vanilla 
  • in separate bowl combine flour, baking powder and salt 
  • beat in a third of the flour mix, then a third of the milk, repeat 
  • spoon into case
  • bake for 20mins

for the icing:
  • melt the chocolate and leave to cool a little 
  • combine other ingrediants with electric whisk 
  • add chocolate and whisk until thick consistency 

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