If you are looking to destroy your diet and consume huge amounts of sugar and fat (some good fats from the peanut butter haha) and have a full on cheat day…you have to have Reese’s peanut butter cupcakes.
A friend has recently moved into a new place and what better way of celebrating than to have a baking session. Also since the Great British Bake Off is back on all I think about is baking and eating CAKE!!
This is a really simple recipe. The sponge recipe is super easy and you can adapt the recipe to your taste and have what ever filling you like. If you don’t like Reese’s peanut butter cups (how can you not…they are AMAZING), you can replace them with piece of Mars bar, plain chocolate, Rolo, Nutella the list is endless. You can just experiment with it.
For the sponge mixture, you will need:
– 175g (6oz) softened margarine (we used Stork)
– 175g (6oz) sugar
– 3 medium eggs
– 175g (6oz) self-raising flour
– 2-3 tablespoons of Cocoa powder
This will make 12 cupcakes
For the filling and topping, you will need:
– 24 Reese’s Peanut butter cups
– 2 tubes of Cake Decor- cupcake frosting in Chocoholic vanilla for 12 cupcakes- or shop bought frosting, buttercream of your choice
If you want to make your own homemade Buttercream icing, you will need:
140g (5oz) butter, softened
280g (10oz) icing sugar
1-2 tbsp milk
a few drops food colouring
Instructions
1. Preheat the oven to 180°C (160°C fan) mark 4. Take your 12 hole cupcake tray and line paper cases.
2. Put the butter and sugar in a bowl and beat with an electric whisk or wooden spoon until pale, soft and creamy.
3. Beat the eggs and gradually add to the butter and sugar mixture, beating well until the mixture is thick and of dropping consistency.
4. Gently fold in the flour using a large metal spoon or spatula.
5. Spoon 1-2 tablespoons of mixture into each paper case and place one Reese’s peanut butter cup into case.
6. Distribute the remainder of the mixture to cover the peanut butter cup. The cupcake cases will be about 3/4 full.
7. Bake for 20 minutes, check that a skewer inserted into one of the cakes comes out clean (Remember to insert the skewer on the side as you will go straight into the peanut butter cup). Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack to completely cool.
8. Continue to step 10 for shop bought frosting/buttercream. For the homemade buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
9. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy. Add the food colouring and mix until well combined.
10. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
11. Top your cupcake with a Reese’s peanut butter cup.
Ta Dah…you now have your scrumptious cupcakes!! Don’t think of the calories…we all need a treat now and again.
Thank you to my friend Annabel for sharing this one with me.
