No messing about here, let's get baking...
Ingredients
Cupcakes
- 118g Plain Flour
- 1 1/2 tsp Baking Powder
- 100g Granulated Sugar
- 80g Light Soft Brown Sugar
- 80g Unsalted Butter
- 1/2 Cup Peanut Butter
- 1 Egg
- 1/2 tsp Vanilla Extract
- 170ml Milk
Buttercream
- 150g Unsalted Butter
- 300g Icing Sugar
- 175g Chocolate (melted)
Method
- Pre-heat your oven to 180C Fan and line a cupcake tray with cupcake cases.
- In a bowl sift together the flour and baking powder and set to one side.
- In a separate bowl beat together both sugars and the butter until light and fluffy. Once combined mix in the peanut butter, egg and vanilla extract.
- Once you have a smooth mix fold in the flour alternatively with the milk until there are no flour lumps left in the batter.
- Spoon the mix equally amongst the cupcake cases and bake in your preheated oven for 25 minutes or until golden and springy to touch.
- Leave to cool on a cooling rack and prepare your buttercream. To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar while continuously beating. Add in the melted chocolate and continue to mix if needed you can add 1-2tbsp milk to loosen the buttercream.
- Pipe onto your cupcakes and enjoy.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use then #beckysbakes to showcase your baked goods so I can see your creations <3
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