Reese’s Cupcake

INGREDIENTS

175g Caster Sugar
175g Unsalted butter softened
3 eggs
130g Self-raising flour
½ Baking Powder
45g cocoa
60g Peanut butter
12 Reese’s miniatures
.

Pre-heat your oven to 160C.

Beat the caster sugar and butter until light and pale.

Beat in the eggs one at a time, followed by the vanilla extract, don’t worry if the mixture begins to look a little curdled.

Mix in the flour and cocoa. If you’ve been using a mixer, do this bit by hand with a spoon or spatula.

Fill each muffin case, in a muffin tray.

Unwrap your miniatures and place one on top of the batter of each muffin case.

Bake for about 25 minutes or until they are slightly bouncy to the touch.

.BUTTERCREAM

175 g Unsalted butter
350 g Icing sugar
2tbsp milk
.

Cream the butter and add the sifted icing sugar, 1/3 at a time. Add the milk until you have a pipe able mixture. Pipe on to the cupcakes.

.FOR THE TOPPING

2tbsp Peanut Butter
25g Dark chocolate
6 Reese’s miniatures

Melt 2tbsp of peanut butter in the microwave. Melt the chocolate in a bowl over hot water.

Drizzle over your butter cream and finally add half a Reese’s miniature on top.

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