Saturday, 24 January 2015

Sweet peanut cupcakes

The season of colds and flu - I had fought it off so well with boroccas, orange juice and lots of fruit but I have been defeated and just want a hot water bottle and ginger tea. Hmph. On a more positive note, I am very excited to see Alt J at the O2 tonight. Recent gigs have included Chvrches at Sommerset and London Grammar in Cambridge, so the bar has been set high. Those both have an intimate gig space which adds to the atmosphere but the O2 is a great venue for a good view in a larger space. London trips also mean a walk around (in the sun today!) which has become one of my favourite things to do. A trip to the Southbank and Borough Market are the place of choice... place of the best brownies...

After last weeks trip back to Bea's of Bloomsbury, I was so impressed with the peanut cupcakes that I felt inspired to make some. I have cheated a bit though as I used the Hummingbird recipe. Hummingbird, in my opinion, have the best cupcakes recipes. They seem to come out flawless every time - perfect texture, moisture, consistency and just taste great. 

Ingredients: -
70g unsalted butter
210g plain flour
250g caster sugar
1tbsp baking powder
1/2 tsp salt
210ml whole milk
2 eggs
40g crunchy peanut butter

Icing: -
250g icing suagr
80g unsalted butter
25ml whole milk
15g crunchy peanut butter

1bar peanut brittle (or you could make your own with caster sugar and peanuts)

1. Preheat the oben to 170C and put the muffin cases in a muffin tin.
2. Using an electric mixer with the paddle attachment, mix th ebutter, flour, sugar, baking powder and salt until the mix is crumb like.
2. Mix the egg and milk in a separate jug then gradually pour into the mix half at a time until combined. Add the peanut butter and mix again.
3. Spoon the mix into the cases until they are two thirds full and bake for 25minutes. They will bounce back when touched if they are done.
4. When the cakes are cool, make the icing. Using the electric mixer, mix the icing suagr and butter on a slow speed. Pour in the milk while it is still mixing then turn up to full speed. Next add the peanut butter and mix again until even. 
5. Put a spoon of icing on each cake then spread with a palate knife. Crush the peanut brittle and sprinkle on top. 

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