I am not really that into sweet treats, If I am offered sweet or salty 9 times out of 10 I will choose Salty but Cupcakes are a weakness of mine, because of this I don't make them very often as I would eat just about the whole batch.
I always laugh when I make a new flavour as when I was younger , staying at home I would test them out on my brothers and they would always say "they are good but they could possibly be a bit better if you added this or that " this would cleverly send me back to the kitchen to make yet another batch and of course the brothers had an endless supply while I was striving for "perfection".
I love peanut butter for its sweet, salty stickiness and so I made these cupcakes and cut up peanut butter, nougat chocolates to put in the centre.
Nougat Filled Peanut Butter Cupcakes
Makes 12 small or 9 Big cupcakes
215ml Cake flour
6ml Baking Powder
1ml Bicarbonate of Soda
100g Softened Butter
150ml Castor Sugar
80ml Smooth Peanut Butter
60 ml Milk
5ml White Vinegar
5ml Vanilla essence
1 Bar Peanut butter nougat chocolate
Preheat the oven to 180 degrees.
Line a tray with cupcake cups.
Cream the butter and sugar, I used a magimix.
Add eggs one at a time.
Mix the Milk, vinegar and vanilla.
Mix the dry ingredients and add to the mixture alternately with the milk.
Place a spoonful in each cup, add a block of the chocolate and top with another spoon of mixture.
Bake for 20 minutes until a skewer comes out clean.
Allow to cool.
Peanut Butter Frosting
1.5 - 2 cups icing sugar
60ml Peanut Butter
Pinch of salt
Dash of milk
In a magimix, soften the butter, add the icing sugar, peanut butter, salt and milk.
Blend until smooth.
Ice the cool cupcakes with a thick layer of icing, make a dent in the centre and place a dollop of Strawberry jam in the centre and decorate with cupcake decorations or fresh strawberries.
Picture and Recipe Copyright by Tamsyn Wells