I decided to bake peanut butter cupcakes, which is funny since I’m not really a fan of peanut butter.
Bryan very nicely cleared the kitchen counter of his crap for my baking stuff.
75g unsalted butter at room temperature
130g smooth peanut butter
190g dark soft brown sugar
2 large eggs
1 teaspoon vanilla extract
120g plain flour, sifted
1 teaspoon baking powder
pinch of salt
60ml double cream
30g unsalted butter
300g chocolate, in pieces
1/2 teaspoon vanilla extract
Recipe by Primrose Bakery
first mix the butter, peanut butter and brown sugar till creamy. then add the eggs one at a time, followed by the vanilla essence.
sift the flour with salt and baking powder before pouring it into the butter mixture. mix parts of flour with parts of milk until it’s all combined.
I bought these pretty cupcake cases from this baking wares shop along Purvis Street. 100 cases for $9.50. sure beats buying them from the supermarkets.
Put the mixture into the oven (180C) at 20 mins.
Meanwhile, make the milk chocolate mixture while the cupcakes are baking.
Mix the butter with double cream over a low heat, making sure it doesn’t boil.
Stir the chocolate bits into the mixture until it melts into a creamy chocolate paste.
Chocolate Peanut Butter Cupcake!