CUPCAKES WITH PEANUT BUTTER FROSTING

AvatarCaxton magazines staff
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Delicious eats that are quick and simple to make

CUPCAKES WITH PEANUT BUTTER FROSTING

INGREDIENTS

FOR THE CUPCAKES:

  • 110g butter or margarine, softened at room temperature
  • 110g caster sugar
  • 2 eggs
  • 5ml vanilla essence
  • 110g self-raising flour, sifted
  • 15ml milk
  • 5ml instant coffee dissolved in 10ml hot water

 

FOR THE PEANUT BUTTER FROSTING:

  • 80g smooth cream cheese, softened
  • 60g Black Cat Smooth Peanut Butter
  • 5ml vanilla essence
  • 175g – 250g icing sugar, sifted
  • 10m –15ml milk

 

TO SERVE:

  • 20g salted or unsalted peanuts, roughly chopped

METHOD

1. To make the cupcakes: Preheat the oven to 180°C and line a 12-hole muffin tin with pretty paper cases.
2. Cream the butter and sugar together in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition and stir in the vanilla essence.
3. Using a metal spoon, carefully fold in the flour, adding the milk and coffee mixture.
4. Spoon the mixture into the paper cases, filling them half way. Bake in the oven for 10–15 minutes, or until golden-brown and cooked. Allow to cool completely.
5. To make the peanut butter frosting: place the cream cheese, Black Cat Smooth Peanut Butter and vanilla essence into a mixing bowl and mix well using an electric mixer.
6. Gradually add the icing sugar, until the desired thickness is reached and whisk in the milk.
7. Ice the cupcakes with the frosting and scatter a few chopped peanuts over the top before serving.

 

Makes 12 cupcakes.