Peanut butter cream cupcakes
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.