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Peanut butter cupcakes with fluffy Swiss meringue buttercream

April 3, 2011

These peanut butter cupcakes are slightly heavier than most other cupcakes so go perfectly with a meringue based buttercream which is light and fluffy. These were good… so good… 🙂

What you’ll need

  • 50g unsalted butter
  • 200g light brown sugar
  • 1 large free range egg
  • 1tsp vanilla extract
  • 75ml milk
  • 4tbsp crunchy peanut butter (or smooth, if you fancy!)
  • 150g plain flour
  • 1tsp baking powder
  • 1/2tsp salt

 How to make your cupcakes

  1. Preheat oven to 160°C.  Line the cupcake baking tray with cupcake cases.
  2. Melt the butter and allow to cool slightly.  With an electric mixer, whisk together the butter and sugar.  Add the egg and continue beating until well incorporated. 
  3. Add the vanilla extract, milk and peanut butter to the mixture and continue mixing until all the ingredients are combined.
  4. Sift together the flour, baking powder and salt into a bowl then fold into the peanut butter mixture until well combined.
  5. Divide the mix between the cupcake cases, filling each one about half-way and bake for 25 minutes.
  6. Transfer to a wire rack to cool completely.  When cooled, pipe on peanut butter buttercream to finish. YUMS! 🙂

Yields 12 cupcakes

2 Comments leave one →
  1. April 5, 2011 5:06 PM

    Oh Just reading this and looking and the pictures is making my hungry!

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