Another “big” birthday to celebrate, so another party to make something for. I plumped for the sticky peanut butter cake from Divine, but as they were easier to carry, decided to make cupcakes rather than the intended sandwich cake. This is what I did:
Creamed 175g unsalted butter with 175g brown sugar until mixture really light in colour.
Beat in 1 duck egg & 2 large chicken eggs (had run out of duck eggs) alternately with 150g of sifted wholemeal flour, 1 tsp baking powder and 30g cocoa powder
Finally stirred in 1 tsp vanilla essence and 2 tbsp milk.
Filled cupcake cases to about 3/4.
Baked these for 17 mins at 180°C (gas 4).
Meanwhile made the peanut butter icing by:
Melting 100g high cocoa content (36%) milk chocolate with 25g unsalted butter.
When cooled slightly stirred in 125g smooth peanut butter until mixture was smooth.
Poured a good tbsp of this onto top of each cupcake.
Decorated all with chocolate coated peanuts.
If making the sandwich cake, you will need two 20cm sandwich tins. There was more than enough of both mixtures for the cupcakes, so I made a mini sandwich cake with the remainder. The cupcakes seemed to go down very well with the children.
Hello, welcome to Tin and Thyme. I’m Choclette, a vegetarian home cook and whole food recipe developer. I have a passion for flavour, cooking with the seasons, baking and chocolate. Welcome to my award winning blog. Here you'll find delicious and nutritious recipes that are mostly easy to prepare and definitely easy to eat.