Peanut butter cupcakes with espresso icing

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 12
Servings 12
Time 15

Ingredients

  • 100
    g
    soft butter
  • 50
    g
    crunchy peanut butter
  • 160
    g
    sugar
  • 325
    ml
    cake flour
  • 7.50
    ml
    baking powder
  • 3
    eggs
  • 62.50
    ml
    milk
  • 25
    ml
    Espresso Icing: cocoa
  • 250
    ml
    icing sugar, sifted
  • 60
    ml
    boiling water
  • 100
    g
    peanut butter chocolate (optional, for decoration)
  • 100
    g
    chocolate malt balls (such as Whispers or Chuckles),optional
 

Method

20
 
Oven temperature:180 °C
1. Line a muffin tin with cupcake liners. Cream the butter, peanut butter and sugar until light and fluffy. Sift the flour and baking powder. Beat the eggs and milk. Alternate adding the flour and egg mixtures to the butter mixture. Divide the batter among the cupcake liners and bake for 18-20 minutes.

2. Prepare the icing: Sift the cocoa and icing sugar and gradually add the boiling water until a spreadable consistency is reached. Ice the cupcakes and decorate with pieces of peanut chocolate and chocolate malt balls.

 

Read more on: starch  |  bake
 

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