Peanut but­ter cream cup­cakes

Friday - - Good Food -

Prep time: 20 mins Bak­ing time: 20 mins Makes 12 8 tbsp but­ter 175g plain flour 1/2 tsp bak­ing soda 3/4 tsp bak­ing pow­der 2 eggs 95g su­gar 1 tsp vanilla ex­tract 4 tbsp sour cream Toasted peanuts, to gar­nish White choco­late strips, to gar­nish

FOR THE IC­ING 100g su­gar 100g creamy peanut but­ter 3/4 tsp vanilla ex­tract 3 tbsp whipped cream

1 Pre­heat the oven to 180°C and line a 12-cup muf­fin tray with cases.

2 Whisk the but­ter un­til creamy and smooth, then set aside.

3 Sift to­gether flour, bak­ing soda and bak­ing pow­der in small bowl.

4 Whisk the eggs, then add su­gar and vanilla ex­tract and beat un­til fully in­cor­po­rated. Add the but­ter and whisk un­til com­bined. Sift about onethird of flour mix­ture over the egg and but­ter mix­ture and whisk un­til com­bined. Whisk in sour cream, then sift re­main­ing flour mix­ture over and whisk un­til bat­ter is thick.

5 Di­vide the bat­ter evenly among muf­fin cases. Bake for 18-20 mins or un­til a skewer in­serted into the cen­tre of a cup­cake comes out clean.

6 Cool cup­cakes in the tray for a few min­utes and then re­move and leave to cool on a wire rack.

7 Mean­while, to pre­pare the peanut but­ter ic­ing, place su­gar, peanut but­ter and vanilla ex­tract in the bowl of an elec­tric mixer fit­ted with a pad­dle at­tach­ment. Mix on medi­um­low speed un­til creamy, then fold in the cream. Pipe the ic­ing over the cup­cakes and gar­nish with toasted peanuts and white choco­late strips.

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