Nougat Filled Peanut Butter Cupcakes

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

2ml Salt

1ml Bicarbonate of Soda

100g Softened Butter

150ml Castor Sugar

80ml Smooth Peanut Butter

2 eggs

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

180g Butter

1.5 - 2 cups icing sugar

60ml Peanut Butter

Pinch of salt

Dash of milk

Strawberry Jam

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