cheeky.xx
,
Makes: 18
Preparation time: 15 mins
Cooking time: 25 mins
Calories per cupcake: 328
Fat per cupcake: 21g
INGREDIENTS
170g softened butter
170g golden caster sugar
3 large free range eggs
170g self-raising flour
3 tbsp cocoa powder
1tsp baking powder
6 Reese's Peanut Butter Cups or 1/2 Snickers chopped into small pieces
For the frosting:
200g peanut butter (any kind)
170g icing sugar
150ml full-fat cream cheese
To decorate:
Reese's Peanut Butter Cups or peanuts
METHOD
Preheat the oven to 170c/325f/Gas mark 3. Put 18 cupcake cases in muffin tins.
Place the butter and sugar in a mixing bowl and beat with an electric whisk for around 5 minutes, or until pale and creamy. Whisk in the eggs, one by one. You may find the mixture curdles a little when you pop in your last egg but it should come together when you add the flour.
Sift over the flour, cocoa powder and baking powder and stir in. Loosen the mixture with the milk and the vanilla extract. You want the batter to fall off the spoon easily - if you think it's too think, add another tbsp of milk.
Stir in the chopped Reese's Peanut Butter Cups or Snickers. Divide the mixture between the cupcake cakes and bake for 20-25 minutes, or until golden and cooked through. You can check this by sliding a skewer into a cake - if it comes out clean, they're done.
Leave the cakes to cool in the tin for 10 mins, then transfer them carefully to a wire rack to cool completely.
To make the peanut butter frosting, beat the peanut butter with the icing sugar and cream cheese for a few few minutes, or until smooth.
There are no rules when icing a cupcake except to pile it on thick, so whether you want to use a knife or piping bag, give them some shape or make them smooth, the choice is yours.
Decorate with chopped Reese's Peanut Butter Cups or peanuts.
x x x
Preparation time: 15 mins
Cooking time: 25 mins
Calories per cupcake: 328
Fat per cupcake: 21g
INGREDIENTS
170g softened butter
170g golden caster sugar
3 large free range eggs
170g self-raising flour
3 tbsp cocoa powder
1tsp baking powder
6 Reese's Peanut Butter Cups or 1/2 Snickers chopped into small pieces
For the frosting:
200g peanut butter (any kind)
170g icing sugar
150ml full-fat cream cheese
To decorate:
Reese's Peanut Butter Cups or peanuts
METHOD
Preheat the oven to 170c/325f/Gas mark 3. Put 18 cupcake cases in muffin tins.
Place the butter and sugar in a mixing bowl and beat with an electric whisk for around 5 minutes, or until pale and creamy. Whisk in the eggs, one by one. You may find the mixture curdles a little when you pop in your last egg but it should come together when you add the flour.
Sift over the flour, cocoa powder and baking powder and stir in. Loosen the mixture with the milk and the vanilla extract. You want the batter to fall off the spoon easily - if you think it's too think, add another tbsp of milk.
Stir in the chopped Reese's Peanut Butter Cups or Snickers. Divide the mixture between the cupcake cakes and bake for 20-25 minutes, or until golden and cooked through. You can check this by sliding a skewer into a cake - if it comes out clean, they're done.
Leave the cakes to cool in the tin for 10 mins, then transfer them carefully to a wire rack to cool completely.
To make the peanut butter frosting, beat the peanut butter with the icing sugar and cream cheese for a few few minutes, or until smooth.
There are no rules when icing a cupcake except to pile it on thick, so whether you want to use a knife or piping bag, give them some shape or make them smooth, the choice is yours.
Decorate with chopped Reese's Peanut Butter Cups or peanuts.
x x x