http://joannasheenscountrydays.com/wp-content/uploads/2017/05/CupcakeHeader.jpg 515 1204 Joanna Sheen http://188.8.131.52/joannasheenscountrydays.com/wp-content/uploads/2016/06/Logo.png Joanna Sheen2017-05-17 10:00:552017-05-15 15:21:34Crunchy Chocolate and Peanut cupcakes
Here’s a delicious recipe for crunchy chocolate and peanut cupcakes. Our wonderful baking bookkeeper, Jo B, produced these cracking cupcakes for our member of staff Maggie, who was celebrating her birthday!
For the cakes:
- 125g butter
- 125g caster sugar
- 1 tsp vanilla extract
- 2 eggs, large
- 125g of self-raising flour, sifted
- 2 tbsp milk
- 75g milk chocolate chips
For the frosting:
- 100g butter, softened
- 160g smooth peanut butter (nice with almond butter too)
- 60g icing sugar, sifted
- 21/2 tbsp milk
- Preheat the oven to 170˚C/150˚C fan /gas mark 3 and line a 12 hole muffin tin with paper cases. For the cakes, cream the butter and sugar together until light and fluffy. Add the vanilla and eggs then beat well until thoroughly combined. Add the flour and milk and mix until smooth and fully incorporated.
- Fold the chocolate chips into the cake mixture then divide equally between the paper cases. Bake for 18-20 mins or until firm to the touch and a skewer inserted into the centre comes out clean. Remove from the tins and place on a wire rack to cool.
- For the frosting, beat the butter and peanut butter together until smooth and fluffy. Add the icing sugar and milk and beat together slowly until combined then beat a little faster until soft
- Now make the honeycomb which, by the way, could be used in ice cream or just gobbled by grandchildren!
- 200g caster sugar, 4 tablespoons golden syrup, 3 teaspoons bicarbonate of soda and chocolate to melt (optional)
- Put sugar and syrup into a pan and bring to the boil. Then gently simmer for 6 minutes. Add the bicarb and mix around quickly because it will immediately begin to fizz.
- Pour into a greased tray (the butter wrapper works well if you have one) and leave for 5 minutes, then gently begin prising from the tin. Leave for another 5 minutes and completely remove from tin. Break into pieces and keep in an airtight container.
- To clean the pan, add water and bring to the boil and just use the spoon to scrape.
- You can then half dip pieces of the honeycomb in chocolate if you wish – indeed I suspect serving just the honeycomb dipped in chocolate could get great granny points for me!