Cupcakes with Peanut Butter and Peanuts

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

It is better to use peanut butter with chunks, but you can also use smooth. You can add 0.5 teaspoons of cinnamon to the batter if desired, and sprinkle it on the finished cupcakes.

Ingredients

Butter - 1.8 oz
Peanut Butter - 2.8 oz
Brown Sugar - 4.9 oz
Egg white - 1 piece
Vanillin - 1½ teaspoons
Wheat Flour - 3.2 oz
Milk - 3 tablespoons
Powdered Sugar - 4.4 oz
Roasted Peanuts - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F (mark 5).

Step 2

Take 25 g of room temperature butter and 60 g of room temperature peanut butter and beat them with sugar until fluffy.

Step 3

In a separate bowl, lightly beat the egg, add it along with 1 teaspoon of vanillin to the mixture, and beat everything together well (or, while continuing to beat the butter mixture with a hand mixer, gradually add the egg).

Step 4

In another bowl, mix the flour and baking powder, then gradually add the dry mixture to the butter mixture along with 2 tablespoons of milk, constantly stirring with a spoon to achieve a uniform batter.

Step 5

Line a 6-cup muffin tin with paper (or silicone) liners, fill them 2/3 full, and bake for about 20 minutes. The batter should rise and brown (keep an eye on the baking through the oven window). Check for doneness with a toothpick.

Step 6

Leave in the tin for a minute, then transfer to a wire rack to cool completely.

Step 7

Meanwhile, prepare the peanut frosting: in a mixer, beat the powdered sugar with the remaining butter and peanut butter until a smooth mixture forms. Then add 1 tablespoon of milk and 0.5 teaspoons of vanillin, and beat again until you achieve a thick cream consistency for a few minutes. Transfer the resulting cream to a pastry bag or syringe with a wide tip and cover the cooled muffins with it. Optionally, decorate with peanut pieces.