Crunchy Peanut Cupcakes to bake with the kids this weekend
There’s only one more day of work and school until it’s finally the weekend and if you’re planning to treat yourself and the kids a Saturday cupcake never goes amiss.
This recipe is super simple and makes for wonderfully crunchy peanut butter cupcakes which won’t stick around for long before they’re gobbled down by all in the vicinity.
• 115 g (4oz) Flora Buttery
• 115 g (4oz) caster sugar
• 2 eggs Medium
• 115 g (4oz) self-raising flour
• 1 tbsp crunchy peanut butter
• 55 g (2oz) Flora Buttery
• 225 g icing sugar, sieved
• 1 tbsp crunchy peanut butter plus a little milk
• cocoa powder or a little melted plain chocolate, to decorate
Preheat oven to 180°C, 160°C fan, gas mark 4.
Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2–3 minutes until well mixed. Place dessertspoons of the mixture in 10 paper cases or greased bun tins.
Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
Mix icing ingredients together and place a spoonful onto each cake. Dust lightly with cocoa or drizzle with melted chocolate.
For those on the hunt for more easy, tasty and kid-friendly baking recipes Flora Buttery has launched the Family Fun Guide. The site is jam-packed full art & craft ideas and games to keep boredom at bay.