Ingredients
Basic cupcakes
Basic butter cream and decoration
Method
1.Preheat oven to 180°C (160°C fan-forced). [KIDS: Line a 12-hole (1/3-cup) muffin tray with paper or foil cases.] Using an electric mixer, beat butter, vanilla, sugar, eggs, milk and flour in a medium bowl on low speed until combined.
2.Add peanut butter, increase speed to high. Beat for 2-3 minutes or until pale. [KIDS: Spoon mixture into prepared muffin holes.]
3.Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Stand in tray for 5 minutes. Turn out onto a wire rack to cool.
4.To make basic butter cream, using an electric mixer, beat butter in a medium bowl until light and creamy. Gradually add sifted icing sugar; beat until smooth. Tint with orange colouring. [KIDS: Spread cooled cakes with butter cream.]
5.[KIDS: To decorate, sprinkle iced cupcakes with sprinkles, over a bowl, to cover.] Using kitchen scissors, cut licorice into 6 x 7.5cm lengths. Cut (or separate) each length into 8 strands. Place licorice on cupcakes to make the markings on a basket ball. Gently press licorice into butter cream to secure. Chill for 10 minutes to set.
Orange sprinkles come as part of an assorted packet. You will need 2 packets. Mix orange sprinkles with yellow or red sprinkles from the one packet to achieve a similar effect.
Note