Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
Step 2:
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
Step 3:
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Step 4:
Stir in the rest of the flour and baking powder until smooth.
Step 5:
Roughly chop most of the peanuts and stir into the mixture.
Step 6:
Spoon some of the mixture into each cupcake case. Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely before decorating.
Step 7:
To decorate, mix together the butter, icing sugar and cocoa powder to make the buttercream.
Step 8:
Spread the buttercream over the cupcakes, then top with the peanut butter. Decorate with peanuts for the final finishing touch.
Ingredients
For the cupcakes
- 150g Butter (unsalted) (softened)
- 3 Egg(s) (free range)
- 150g Self-raising white flour
- 1 tsp Baking powder
- 75g Peanuts (salted)
- 150g Billington's Unrefined Golden Caster Sugar
For the topping
- 100g Silver Spoon Icing sugar
- 25g Cocoa powder
- 100g Butter (unsalted) (softened)
- 4 tbsp Peanut butter (smooth)
- Peanuts (to decorate)
- 100g Silver Spoon Icing sugar
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Ingredients
For the cupcakes
- 150g Butter (unsalted) (softened)
- 3 Egg(s) (free range)
- 150g Self-raising white flour
- 1 tsp Baking powder
- 75g Peanuts (salted)
- 150g Billington's Unrefined Golden Caster Sugar
For the topping
- 100g Silver Spoon Icing sugar
- 25g Cocoa powder
- 100g Butter (unsalted) (softened)
- 4 tbsp Peanut butter (smooth)
- Peanuts (to decorate)
- 100g Silver Spoon Icing sugar