Double Peanut Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 0.333 cup unsalted butter
- ½ cup Peanut butter (scant)
- ¾ cup caster sugar
- 3 eggs
- 0.333 cup Sour cream
- 0.333 cup milk
- 1 cup roasted, chopped Peanuts
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- For the buttercream
- ½ cup unsalted butter
- ½ cup smooth Peanut butter
- 1 ½ cups powdered sugar
- ¼ cup cream (48% fat)
- 1 pinch salt
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the butter, peanut butter and sugar in a mixing bowl until smooth, then beat in the eggs.
3.
Beat in the soured cream and milk, then stir in the peanuts.
4.
Sift in the flour and baking powder and stir in gently until just combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the peanut buttercream: whisk the peanut butter and butter with an electric whisk until smooth. Add the sugar and whisk until fluffy.
7.
Whisk in the cream and salt until smooth and light.
8.
Spread the buttercream on the cakes and decorate with peanuts. Sprinkle with a little ground cinnamon.
