Bacon and peanut butter cupcakes
|11/4 cup||flour — cake|
|120 (+ 140) g||butter|
|2 tsp||Robertson's baking powder|
|1 tsp||vanilla — extract|
|1 cup||peanut butter|
|100 g||peanuts — packet|
|280 g||icing sugar|
Start by preheating your oven to 180°C. Prepare a cupcake tin with cupcake holders.
Cook the bacon and cut into small cubes. Set aside.
In a large bowl cream 120g of the butter together with the sugar until light and fluffy. Make sure the butter is soft.
Add the eggs one at a time until incorporated and then add the bacon powder and flour – alternating with the milk until you reach a thick batter. Fold in the bacon and spoon into the prepared cupcake moulds.
Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Allow to cool while you make the icing.
To make the icing, combine 140g of softened butter with the peanut butter and icing sugar. It’s best to use an electric mixer or sturdy whisk.
Pipe or carefully spoon the icing on each cupcake and then garnish with crushed peanuts.
WATCH how to make them below…
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