Nut Brittle with Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the muffins
- 2 ½ cups all-purpose flour
- ¾ cup sugar
- 1 Tbsp Baking powder
- 1 pinch salt
- ½ cup smooth Peanut butter
- 2 eggs
- ¾ cup milk
- ¼ cup sunflower oil
- ¼ cup butter (melted)
- For the peanut buttercream
- ⅔ cup smooth Peanut butter
- ½ cup butter
- 1 cup powdered sugar
Preparation
Kitchen utensils
1 Measuring cups, 1 Pot, 1 Lid, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Box grater, 1 Small bowl, 1 Tablespoon, 1 Garlic press, 1 Teaspoon, 1 Bowl, 1 Wooden spoon, 1 Citrus juicer
Preparation steps
1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, sugar and baking powder into a mixing bowl.
3.
Beat the eggs milk, oil, butter and peanut butter together until combined and stir in to the dry ingredients until just mixed. The mixture should be slightly lumpy.
4.
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.
5.
For the peanut buttercream: whisk the peanut butter and butter with an electric whisk until smooth. Add the sugar and whisk until fluffy.
6.
For the crispy peanut topping: line a baking tray with non-stick baking paper. Heat the sugar in a pan until melted and amber coloured. Do not stir. Remove from the heat and add the peanuts, stirring well. Pour onto baking tray and leave to cool and set for a few minutes, then break up into pieces.
7.
Spoon the peanut butter cream on top of the muffins. Decorate with the crispy peanut pieces.
