Peanut Butter Cupcakes
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Peanut Butter Cupcakes
Photography by Yvonne Duivenvoorden
This recipe makes 12 cupcakes servings
Nutritional Info |
|
|---|---|
| Per cupcake: about | - |
| cal | 255255 cal |
| pro | 4 g4g pro |
| total fat | 15 g15g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 27 g27g carb |
| fibre | 2 g2g fibre |
| chol | 41 mg41mg chol |
| sodium | 107 mg107mg sodium |
| potassium | 40 mg40mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 77 iron |
| vit A | 88 vit A |
| folate | 1515 folate |
- Preparation time: 10 minutes
- Total time : 25 minutes
If you want to use regular peanut butter, reduce butter by 1 tbsp (15 mL) and sugar by 2 tbsp (30 mL).
Ingredients
- 1/3 cup butter , softened1/3 cup butter, softened
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1 egg 1 egg
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1/3 cup natural peanut butter 1/3 cup natural peanut butter
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1 pinch salt 1 pinch salt
- 1/2 cup milk 1/2 cup milk
- Chocolate Glaze:
- 1/3 cup whipping cream 1/3 cup whipping cream
- 3 oz bittersweet chocolate , chopped3 oz bittersweet chocolate, chopped
- 1 tbsp butter 1 tbsp butter
- 1/2 cup whole unsalted peanuts , chopped (optional)1/2 cup whole unsalted peanuts, chopped (optional)
Preparation
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Beat in peanut butter.
Whisk together flour, baking powder, baking soda and sa< stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into greased or paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester comes out clean, 20 to 25 minutes. Let cool in pan on rack.
Chocolate Glaze: In saucepan, heat cream until boiling; pour over chocolate and butter in bowl and whisk until smooth. Let cool for 5 minutes. Dip cupcake tops into chocolate mixture; return to rack. Sprinkle with peanuts (if using); let stand until set.
Whisk together flour, baking powder, baking soda and sa< stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into greased or paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester comes out clean, 20 to 25 minutes. Let cool in pan on rack.
Chocolate Glaze: In saucepan, heat cream until boiling; pour over chocolate and butter in bowl and whisk until smooth. Let cool for 5 minutes. Dip cupcake tops into chocolate mixture; return to rack. Sprinkle with peanuts (if using); let stand until set.
Source : Canadian Living Magazine: November 2010
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