this is another recipe made up by me – the combination of salty and sweet is gooood.
55g butter, softened
225g light brown sugar
115g crunchy peanut butter
2 medium eggs
1 tsp vanilla
2 tsp baking powder
225g plain flour
120g milk
frosting:
100g butter, softened
100g cream cheese
500g icing sugar
chopped peanuts to decorate
makes 12
1. heat the oven to 180C, 465F or gas mark 4. Line cupcake tins with muffin cases.
2. Put all the cake ingredients in a big bowl and beat until shiny.
3. Spoon into the cases and divide evenly between them.
4. Bake for 10 mins, turn and then bake for another 10 mins.
5. Allow to cool on wire racks.
6. For the frosting, combine the butter and cheese. beat in the icing sugar. refrigerate until set.
7. when ready to eat, spoon the icing on to the cakes and finish with a palette knife. top with chopped peanuts.
