I love peanut butter so much, so why not add it to my cupcakes? I think it’s amazing and gets the thumbs up from the kids too.
I have used a chocolate butter icing to decorate, chocolate and peanut butter is a perfect combination.
This recipe will make about 16 cupcakes (depending on the size of your cupcake cases)
You Will Need:
- 170g Butter
- 170g Caster Sugar
- 140g Peanut Butter
- 3 Eggs
- 170g Self Raising Flour (sifted)
For The Icing:
- 90g Butter
- 180g Icing Sugar
- 30g Cocoa Powder
- 2-3 tbsp Milk
- Arrange your cupcake cases in your cupcake tin,( if you have two tins that is great, but don’t worry if you don’t).
- Pre heat the oven to 170 degrees.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time mixing well between each addition.
- Mix the peanut butter in until the mixture looks light and creamy.
- Fold in the sifted flour.
- Divide equally between your prepared cupcake cases.
- Bake at 170 degrees for 20mins or until golden and springy to touch.
- Allow to cool for a few minute before transferring to a cooling rack
- Mix together all the ingredients. I prefer to sift the icing sugar and cocoa powder as this gives a smoother finish to the icing.
- Pipe onto the cooled cupcakes, I used a rose nozzle.
- My piping is not the best but it’s still pretty!
- You can of course just spread the icing rather the pipe it, however you will probably not need as much icing. But that depends on how high you pile it on.