No messing about here, let's get baking...
Makes 12 Cupcakes
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
- 12 Mini Reese's Cups
Buttercream and Decoration
- 150g Unsalted Butter
- 175g Smooth Peanut Butter
- 350g Icing Sugar
- 1tbsp Boiling Water
- 12 Mini Reese's Cups
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 gently press an unwrapped mini Reese's cup into the centre of the cupcake. Bake in your pre-heated 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 peanut butter and continue to mix. If needed you can add 1tbsp of boiling water to loosen the buttercream. Be carfeul not to add too much, a little goes a long way.
- Pipe onto your cupcakes and decorate with Reese's cups chopped in half
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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