PEANUT BUTTER AND CHOCOLATE CUPCAKES

PEANUT BUTTER AND CHOCOLATE CUPCAKES

SO.... my obsession with peanut butter continues - not a good thing obviously in large doses, but if you can control yourself in the food department, you are definitely on to a surefire winner here, and doing better than me.

I did make extra for the neighbours - but they've literally vanished - I knock on their door at all hours, so either they are on holiday, or they are definitely avoiding me ... hmmm.

Holly phoned me from school last week, and her obsession with peanut butter is developing nicely.  This was totally her idea, so you only have her to blame when you see the Hayes family featuring on "Too Fat to Fly" (my new favourite programme - something quite comforting eating vasts amount of cake and chocolate whilst watching someone on telly considerably larger than you - the joy!)

We are now on soft food at the moment - Max had his braces put on today, so I must embrace it, as the next time we shall be eating soft food is when my children are watching some underpaid slave in the local nursing home, chuck it at my mouth in the hope that I don't eat into their non-existent inheritance for too much longer..... (They have warned me!)

Anyway, back to the peanut butter cupcakes - TOO RIDICULOULSY GOOD -so here we go.....!

INGREDIENTS

00g unsalted butter - soft
100g crunchy peanut butter
60g smooth peanut butter
220g brown soft sugar
3 eggs
1 tsp vanilla essence
150g plain flour
large teaspoon baking powder
pinch of salt
3 fluid ounces milk

ICING
120g smooth peanut butter
120g crunchy peanut butter
100g cocoa powder
60g unsalted soft butter
400g icing sugar
Add milk to get to right consistency
(I added a little cooled melted dark chocolate into my piping bag - but only because it was greedy - you don't have to!)

Turn oven on to 180 degrees, and then using your hand mixer whizz the sugar, peanut butter and butter together until it's all light and fluffy.  Add the eggs one at a time, and once all mixed (smell that peanut butter!), then add the vanilla essence. Mix the flour, baking powder and salt in another bowl and then fold half of it in to the nutty nectar... then add the milk and the rest of the flour.

Pop them into pretty cupcake cases (or in my case cheap supermarket ones, and fill them 2/3rds full... Put the cupcake cases into baking trays with holes in them.  Then, bake in the centre of the oven for about 10 or so minutes (they may need 15 mins, but just keep a beady eye on them)..

Meanwhile, whizz up all the icing ingredients, and try not to eat too much, as trust me, it makes you want to reach for maternity wear.  If you have a piping bag, then you can do magic things on the top of your cooled cupcakes, but if you don't possess one, then just spread it on thickly.

Holly and Mike also made almond and chocolate macaroon's yesterday (the result of too many late nights and too many lazy afternoon's..) I will post them tomorrow .... but didn't want them to outdo me tonight..



Have a good Monday ...

I did do a double take at Tesco's tonight - this should spice up your night!

xxx