Preparation Time : 30 minutes
Cooking Time : 20 -25 minutes
Serving : 8- 10 members
Description
Peanut butter cupcakes filled with cherry preserve and topped with peanut butter cream. This might sound less felicitous but will win enormous fame once consumed. The creamy peanut butter cream en-lobed with the crunchy peanut butter cup cakes will be a never before experience. Its so much fun to bite into these knock out taste bombs. Mygirl anisha is all crazy about cup cakes in the recent . I have to admit i have just started my hands onto the mighty cup cakes. My cup cakes do not look appealing enough to the eyes but i assure you , it will satisfy your tummy . As cup cakes are to my girl , peanut butter is to me . I just cannot resist the mighty creamy peanut butter which always gets the devil out of me . I always have 2 jars of peanut butter in stock (along with nutella ) one for regular kitchen use and the other for myself . The myself jar goes through a lot of lickousis while I really need a break and Iet myself loose and be seduced by pure captivation . Well , You need to tickie and treat your taste buds once in while . Isn ‘t it ????
Ingredients for the cup cake
Ingredients | Quantity |
|---|---|
| Unsalted butter | 100 grams at room temperature |
| Sugar | 200 grams |
| Eggs | 2 |
| Crunchy peanut butter | 75 grams |
| Milk | 50 ml |
| Vanilla essence | 1 tablespoon |
| Flour | 250 grams |
| Baking powder | 1 1/2 tablespoon |
| Cherry preserve | 5 tablespoon for the filling |
Ingredients for the peanut butter cream
Ingredients | Quantity |
|---|---|
| Unsalted butter | 50 grams at room temperature |
| Smooth peanut butter | 150 grams |
| Double cream | 50 ml |
| Icing sugar | 200 grams |
| Decorative colour buttons | sprinkles , sweets of your choice |
Method
- Preheat oven to 180 degree Celsius . Line a cup cake tin with paper cases . Sift flour and baking powder three times to combine both together well .
- Cream butter in an egg beater to white and creamy . Add sugar , continue to beat until creamy . Add one egg at a time , beating well after every addition to blend well .
- Top with the crunchy peanut butter and beat well . Mix milk and vanilla essence together in another bowl and set aside .Add 1/2 the flour and baking powder to the egg and butter mixture , mix well .
- Top with the milk and vanilla . Mix well , then add the rest of the flour . Mix well until the batter is soft , scraping down the sides of the bowl with a spatula . Fill the cup cake cases to 2/3 .
- Bake in the oven for 20 to 25 minutes ( my cup cakes were baked in 20 minutes ) or until a skewer inserted into the Center comes out clean . Remove from the oven and cool completely .
Method for peanut butter cream
- Cream butter to white and creamy . Add the smooth peanut butter .
- Beat well and add cream and combine well .
- Switch off the mixer and add the icing sugar , and whisk until creamy but firm . If its soft to pipe , add more icing sugar .
How to proceed
- Make a hole in the Center of the cooled cup cakes with a corer . Fill with 1 teaspoon of cherry preserve .
- Then re – cover with a small piece of cake . Use piping bag fitted with star – shaped nozzle to pipe the peanut butter cream over the cup cakes .
- Top with the decorations of your choice And Serve .do not store the cup cakes in the refrigerator , keep them in an air tight container in room temperature . Will stand for 2-3 days
