Peanut Butter Cupcakes
Makes 12
- 3/4 cup 1 1/2 sticks unsalted butter, at room temperature
- 3/4 cup plus 2 Tbs superfine sugar
- 3 large eggs
- 1 1/3 cups plus 1 Tbs all purpose flour, sifted
- 1 1/4 tsp baking powder
- 4 Tbs creamy peanut butter
- 2/3 cup cream cheese
- 5 1/4 cup confectioners' sugar, sifted
- 1 Tbs warm water
- 6 Tbs creamy peanut butter
- 12 mini peanut butter cups, halved
- 3 oz peanut butter candies
- Preheat oven to 350°F.
- Line a 12-cup muffin pan with paper muffin liners.
- Using hand mixer, beat the butter and superfine sugar in a bowl, or beat with a wooden spoon, until pale and creamy,
- Gradually beat in eggs until just combined.
- Fold in the flour, baking powder, and peanut butter, and stir well to combine.
- Divide the batter evenly among the paper liners and bake for 15-20 minutes until risen and springy to the touch.
- Transfer to a wire rack to cool completely.
- For the topping, place the cream cheese in a medium bowl and stir with a fork to soften.
- Gradually add the sifte confectioners' sugar plus the warm water, stirring well until incorporated.
- Stir in the peanut butter.
- Transfer the frosting to a pastry bag fitted with a large star tip.
- Pipe swirls of frosting over the cakes and top each cake with 2 halves of a mini peanuter butter cup and 5 peanut butter candies.
. Keep Calm and Bake Cupcakes. Page 59. San Diego: Thunder Bay Press, 2014.