Some of the ingredients Mixing the batter

Reese's Peanut Butter Cups

Peanut Butter Cupcakes

There’s something about this time of year but I’m pretty sure I’m not the only one who craves baked goods as the weather starts to get colder and the days shorter. Well the past few weeks I’ve been in the mood for two things – banana bread and peanut butter cupcakes. One problem, I am not a natural when it comes to baking. Don’t get me wrong, I would love to be one of those people who can whip up a cake for dessert while they cook a big Sunday dinner for 6 people….but I’m not. If it needs to go in the oven, you can be sure it will come out either flat or burnt. I didn’t let that discourage me though. Oh no! So the weekend before last I purchased the ingredients for banana bread and set about following a recipe down to the last tiny detail. Did it rise in the oven? Oh it did alright but it also burnt on the outside and yet was still raw on the inside. Wasted ingredients, wasted time. Big fat fail! But as they say, if at first you don’t succeed, try try again. So the next day I started over. And I must say it was better…edible even. Not perfect but hey, what do you want from a baking novice?

Of course at this stage I’m thinking sure I’m brilliant at this and last weekend I went out and bought all of the ingredients for peanut butter cupcakes. Sunday afternoon I gathered all my ingredients, followed a few hints and tips, put them in the oven and held my breath while I watched them rise. And guess what? They were delicious. Or at least I thought so.

So the moral of the story is…if at banana bread, you don’t succeed, try peanut butter cupcakes….they’re much easier.

I looked through loads of different recipes and I took bits and pieces from different ones and added a few bits of my own. This is what worked for me –

Peanut Butter Cupcakes:

Prep time: 20 minutes

Bake time: 15-20 minutes

Quantity: Makes 20 normal sized cupcakes

Cupcake Ingredients:

  • 75 grams of unsalted butter (room temp)
  • 190 grams of soft light brown sugar
  • 130 grams of smooth peanut butter
  • 2 large eggs
  • 1 tsp of vanilla extract
  • 120 grams of all purpose, plain flour
  • 1 tsp of baking powder
  • a pinch of salt
  • 1/4 cup of milk
  • 40 Reese’s Mini Peanut Butter Cups

Cupcake  Instructions:

  1. preheat oven to 180 c/gas mark 4
  2. Add baking cases to the cupcake tin
  3. using a hand mixer, mix the butter, peanut butter and sugar until they are well mixed and fluffy
  4. Add the eggs one at a time, whisking between each addition until they are well mixed.
  5. Add the vanilla extract and whisk for an additional minute
  6. Mix the flour, baking powder and salt in a separate bowl.
  7. Add a third of the flour mix to the butter mix and gently fold
  8. Add the milk and fold in
  9. Add another third of the flour mix and fold it in and do the same with the final third.
  10. Add a tsp of the mix to the cupcake tins and add a Reese’s Mini Peanut Butter Cup
  11. Add more of the mix until each case is 2 thirds full
  12. Bake in the centre of the oven for 15-20 minutes
  13. Leave them to cool on a wire rack for 15 minutes before icing.

 

Peanut Butter Cream Ingredients:

  • 115 grams of unsalted butter (room temp)
  • 3 cups of icing sugar
  • 130 grams of smooth peanut butter
  • 1 tsp of vanilla extract
  • 1/4 cup of milk

Peanut Butter Cream Instructions:

  1. Beat the butter until fluffy
  2. Beat in peanut butter, 1/2 a cup of icing sugar and vanilla extract
  3. Gradually at remaining 2.5 cups of sugar, beating after each 1/2 cup until smooth
  4. Fill the piping bag and swirl on top
  5. Finally cut a Reese’s Mini Peanut Butter Cup in quarters and add to the top

 

 

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