Peanutbutter Cupcakes
250 g peanut butter
85 g butter
200 g brown sugar
1 egg
1 tsp vanilla extract
130 g flour
1/4 tsp salt
1 tsp baking powder
a pinch of cinnamon
120 ml milk
For the frosting:
300-400 g powdered sugar
50 g margarine
2 tbsp peanut butter
1-4 tbsp milk
1 tsp vanilla extract
Begin by creaming together the peanut butter, butter, and brown sugar.
Add the vanilla extract and egg, mixing well before incorporating the milk and dry ingredients.
Place the dough in muffin tins, making sure to fill the molds only to 2/3 full.
Bake at 175°C for 20 minutes or until a toothpick inserted into the center comes out clean.
Now for the frosting.
Start by beating together the margarine, peanut butter, and vanilla extract, then gradually add the powdered sugar, thinning it out with milk as needed. Be sure to add just 1 tsp of milk at a time and mix well in between to achieve the right consistency for the frosting.
Pipe the frosting onto the cooled cakes and drizzle a little melted chocolate over the frosting.