Peanut butter cupcakes

This recipe will be split in 2 different posts. One post will be for the muffin recipe and one will be for the frosting. For these cupcakes you can use a frosting that you like but i reccomment using a chocolate type frosting since it goes better with the peanut butter muffins. You'll get about 16 cupcakes out of this recipe but it also depends on how deep your cupcake liners are. 
Let's get into the recipe!

The tools you'll need for the muffins are:
Mixing bowl (medium size is enough)
Handmixer or standmixer (whatever you prefer)
Cupcake/Muffin liners
Muffin tray
Spatula or big spoon
Cooling rack

50 g butter (room temperature)
270 g brown sugar
125 g peanut butter (crunchy)
2 eggs
1 tsp vanilla extract or vanilla sugar
290 g flour
2 tsp baking powder
~115 g milk

chopped, unsalted peanuts for decoration

Preheat your oven to 175⁰C (350⁰F) and put the cupcake liners into the muffin tray.

In a medium mixing bowl add buttersugar and peanut butter and mix 1-2 minutes or until everything is well combined.

One by one add the eggs to the mixture and when it's all combined add the vanilla and mix it through

Sift the flour and baking powder into the mixture and add the milk. Fold it in with a spatula or a spoon. 

Fill 2/3 of the liner with the batter because they will rise in the oven. Cook them for about 25 minutes but keep an eye on them. When they get golden brown on the top and dry in the middle (try with a toothpick) you know that they're done. 
Let them cool on a cooling rack
They need to be completely cool before you can frost them. 

If you don't want to frost them you can melt some chocolate and just dip the top of the muffins. Use dark, milk or white chocolate and then add some chopped peanuts on top. 

Read about how i frost them in the next blog post or search for chocolate frosting on my blog. 


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