Peanut cupcakes

 

 

Ingredients

main

• 115 g (4oz) Flora Buttery
• 115 g (4oz) caster sugar
• 2 eggs Medium
• 115 g (4oz) self-raising flour
• 1 tbsp crunchy peanut butter
• -Icing-
• 55 g (2oz) Flora Buttery
• 225 g icing sugar , sieved
• 1 tbsp crunchy peanut butter plus a little milk
• cocoa powder or a little melted plain chocolate, to decorate

Method

1. Preheat oven to 180°C, 160°C fan, Gas mark 4.
2. Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2–3 minutes until well mixed. Place dessertspoons of the mixture in 10 paper cases or greased bun tins.
3. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
4. Mix icing ingredients together and place a spoonful onto each cake. Dust lightly with cocoa or drizzle with melted chocolate.