Name: Peanut butter cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Peanut butter icing; 1/2 cup (140g) smooth peanut butter; 60 gram butter, at room temperature; 1 cup (160g) icing sugar, sifted; 1 tablespoon milk; 1 1/4 cup (185g) plain flour; 3/4 cup (165g) brown sugar; 1 1/2 teaspoon baking powder; 3/4 cup (185ml) milk; 1/3 cup (95g) smooth peanut butter; 1 egg; 2 tablespoon rice bran or peanut oil; 1/2 cup (95g) dark chocolate bits

Ingredients

Peanut butter icing

1/2 cup (140g) smooth peanut butter

60 gram butter, at room temperature

1 cup (160g) icing sugar, sifted

1 tablespoon milk

1 1/4 cup (185g) plain flour

3/4 cup (165g) brown sugar

1 1/2 teaspoon baking powder

3/4 cup (185ml) milk

1/3 cup (95g) smooth peanut butter

1 egg

2 tablespoon rice bran or peanut oil

1/2 cup (95g) dark chocolate bits

Method

1.Preheat oven to 200°C or 180°C fan. Line a 12-hole, 1/3-cup muffin pan with paper patty cases.

2.Place flour, brown sugar, baking powder, milk, peanut butter, egg, oil and chocolate in a food processor and pulse for 10-20 seconds, until combined. Scrape sides and base of bowl with a spatula and pulse again until smooth. Spoon into prepared cases and bake for 20 minutes, until a skewer inserted comes out clean. Remove from pan and cool on a wire rack.

3.Meanwhile, make icing. Using an electric mixer, beat peanut butter and butter until smooth. Beat in icing sugar and milk. Spread icing liberally over cupcakes and serve.

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