Another new recipe from my new book :) These turned out really well, the cupcakes came out nice and even and were lovely and moist. The recipe made a little too much icing but it's always good to have a little bit left over in the fridge for dipping bits of fruit in or something... yum !
Recipe:
175g peanut butter, 50g softened butter, 125g soft brown sugar, 2eggs, 1tbsp golden syrup, 250g plain flour, 2tsp baking powder, 225ml milk
175g peanut butter, 50g softened butter, 125g soft brown sugar, 2eggs, 1tbsp golden syrup, 250g plain flour, 2tsp baking powder, 225ml milk
Cream the butters together, and beat in the sugar and golden syrup for 4mins until light and fluffy. Beat in the eggs one by one mixing very well each time you add one. Fold in half the flour and baking powder then beat in the milk, and the rest of the flour. Spoon into cupcake cases in a tray, fill up to 3/4 and then bake at 180C for 25mins until golden. Cool on a wire rack
Cream Cheese Icing
225g cream cheese, 225g icing sugar, 25g soft butter.
Beat together for 3-4mins until well mixed and creamy
Ice the cakes when completely cool and grate some milk chocolate over them to garnish .. mmmm !
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