- It turned out too dry, why?
- Peanut butter binds a lot of moisture. Next time add a little more milk, or bake for 2 minutes less.
- I'm allergic, what can I substitute?
- It works well with almond butter or sunflower seed butter.
Peanut Butter Cupcakes
Peanut butter enriches the batter not only in flavour but also in texture. Due to its high fat content, the cake becomes 'heavier', with a denser structure (similar to a brownie), and crumbles less. The contrast between salty peanuts and sweet batter is one of gastronomy's most beloved flavour pairings, as salt dampens bitter flavours and highlights sweet ones.
Ingredients
200
g
Plain flour
150
g
Granulated sugar
100
g
Butter (soft)
120
ml
Milk
2
pcs
Eggs
100
g
Peanut butter (smooth)
1
tsp
Baking powder
1
sachet
Vanilla sugar
1
pinch
Salt (optional if peanut butter is salted)
Shopping List (0)
Equipment Needed
- Muffin tin with cases
- Electric mixer
- Sieve
Allergen Information
Cereals containing gluten
Milk
Eggs
Peanuts
Instructions
1
✓
Preheat the oven to 180°C. Line the tins.
2
✓
Mix the soft butter and peanut butter until smooth with the sugar and vanilla sugar.
Tip: It is important that both fats are at room temperature, otherwise they won't mix (phase separation).
3
✓
Add the eggs one by one, whisking well after each.
4
✓
Sift in the flour and baking powder, then add the milk. Mix until smooth.
5
✓
Distribute the batter into the tins.
6
✓
Bake for 20-25 minutes until a skewer comes out clean.
7
✓
Cool on a wire rack.
Recipe FAQ
Ingredients
- 200 g Plain flour
- 150 g Granulated sugar
- 100 g Butter (soft)
- 120 ml Milk
- 2 pcs Eggs
- 100 g Peanut butter (smooth)
- 1 tsp Baking powder
- 1 sachet Vanilla sugar
- 1 pinch Salt (optional if peanut butter is salted)