Peanut butter cupcakes and chocolate icing
Prep:
20 mins
Cook:
30 mins
160g self-raising flour
1 tsp baking powder
1/4 tsp salt
120g smooth peanut butter
80g butter (softened to room temperature)
80g dark brown sugar
2 large eggs
1 tsp vanilla extract
4 tbsp buttermilk
300g icing sugar
90g cocoa powder
85g butter (softened to room temperature)
6-8 Tablespoons heavy cream
1 tsp vanilla extract
Preheat oven to 170 C and line a 12-cup cake tin with cases.
Mix together the flour, baking powder, and salt and put it to one side.
Cream the peanut butter, butter, and brown sugar together with an electric mixer until light and fluffy. Beat in the eggs one at a time using a wooden spoon and mix in vanilla.
Alternating with the buttermilk, carefully beat in the flour mixture in three batches. Be careful not to overmix.
Divide batter evenly between 12 cupcake tins and bake for 18-23mins. To check if the cupcakes are cooked, insert a toothpick into the middle of a cupcake – it should come out clean.
Allow cupcakes to cool.
For the frosting, sieve the powdered sugar and cocoa powder together to prevent lumps. Beat the butter at medium speed until fluffy in a separate bowl.
Mix the cream and vanilla together and alternating with your flour mixture, add this to the butter using an electric mixer on low. Add in 3-4 separate batches.
Once the ingredients are thoroughly mixed, frost your cooled cupcakes.
Serves
12
Preparation Time
20 minutes
Cooking Time
30 minutes
Main ingredients
Flour, Chocolate
Recipe Type
Cakes & Baking, Dessert, Entertaining, Cupcakes
Special Info
Vegetarian
Level of Difficulty
Medium
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