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Peanut Butter Cupcakes

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.

Free from Soya


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


  1. Sieve the icing sugar and cinnamon into a mixing bowl.
  2. Add cream cheese and peanut butter and stir until well combined.
  3. Spoon some topping onto the top of each cold cake.


9 paper cupcake cases, 12-hole tart tray


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15-20 minutes

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