Peanut But­ter Cup­cakes

MAKES 12 PREPA­RA­TION 30 MIN­UTES COOK­ING 25 MIN­UTES (PLUS COOL­ING)

Woman’s Day (NZ) - - Cooking extra -

75g but­ter, soft­ened

1 / 3 cup peanut but­ter

½ cup brown sugar

2 eggs

1¾ cups self-rais­ing flour,

sifted

½ cup milk

TOP­PING

300ml thick­ened cream

½ cup peanut but­ter crushed peanuts to serve

12 Fer­rero Rocher

choco­lates

1. Pre­heat oven to 180°C. Line a 12-hole muf­fin pan with paper patty cases.

2. In a medium bowl, us­ing an elec­tric mixer, beat but­ter, peanut but­ter and sugar to­gether un­til

pale and creamy. Add eggs, one at a time, beat­ing well after each ad­di­tion.

3. Fold in flour al­ter­nately with milk. Spoon mix­ture evenly into cases un­til two-thirds full.

4. Bake for 20-25 min­utes or un­til cooked when tested. Trans­fer to a wire rack to cool com­pletely.

5. TOP­PING. In a medium bowl, beat cream to soft peaks. Fold in peanut but­ter to com­bine. Spoon onto cup­cakes, smooth­ing the edges. Sprin­kle with crushed nuts. Top each cup­cake with a choco­late.

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