Peanut Butter Cupcakes

Name: Peanut Butter Cupcakes
Ingredients: CAKES; 75 g Doves Farm Organic Stoneground White Rye Flour; 1 tsp FREEE Baking Powder; 50 g peanut butter; 25 g butter; 75 g sugar; 1 egg; 2 tbsp milk; TOPPING; 25 g icing sugar; 1 tsp cinnamon; 25 g cream cheese; 25 g peanut butter

Makes 9

These light and tasty Peanut Butter Cupcakes are made with White Rye Flour. Use smooth or crunchy peanut butter and depending on your choice the cakes will be smooth and flavoursome or have a lovely nutty crunch.

0 Reviews / Write a review

Free from Soya

Vegetarian

Ingredients

CAKES
75g Doves Farm Organic Stoneground White Rye Flour
1 tsp FREEE Baking Powder
50g peanut butter
25g butter
75g sugar
1 egg
2 tbsp milk
TOPPING
25g icing sugar
1 tsp cinnamon
25g cream cheese
25g peanut butter

Cakes

Stand the cupcake cases in the holes of a tart tray and pre-heat the oven.
Sieve the flour and baking powder into a bowl and stir to combine.
Put the peanut butter, butter and sugar into a large bowl and beat together until light and fluffy.
Beat in the egg.
Add the flour and mix well.
Stir in the milk.
Divide the mixture between the prepared cake cases.
Bake for 15-20 minutes.
Transfer the cakes onto a wire rack and leave to cool.

Topping