My people, the weekend is almost here. I believe that every week we survive in this ‘wonderful’ Nigeria is worth celebrating and we don’t have to break the bank to do this. We just need a treat that’s a tasteful pat on the back, something decadent that says happy survival in every bite. After due consideration, I decided to share the recipe for this moist, flavourful peanut butter cupcakes with you. I believe it understands the assignment and you’ve only to make it to agree.
Read more about Recipe
In making these cupcakes, the star ingredient, peanut butter was taken into consideration. You see, even though this ingredient is wet, it’s also heavy and dense. So, to keep these cakes moist, oil was used in place of butter. Mayonnaise and milk also did their bit and the result were cupcakes that were an absolute delight. Also, some finely chopped peanuts accentuated the peanut flavour. What’s not to like about that?
Ingredients
1 & 1/4 Cups of All Purpose Flour
1/2 Cup of Vegetable Oil
1/2 Cup of Peanut Butter
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Salt
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1 Cup of Light or Dark Peanut Butter
A Large Egg (at room temperature)
1 & 1/2 Teaspoons of Vanilla Extract
1/3 Cup of Mayonnaise (at room temperature)
3/4 Cup of Whole Milk (room temperature)
1/3 Cup of Finely Crushed Peanuts
Method of Preparation
Preheat oven to 350°F. Line a twelve cup muffin pan with cupcake liners. This recipe yields about fourteen to fifteen cupcakes. So, if you have single cup cake moulds, line extra three with cupcake liners as well.
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Sift the flour, baking soda and salt into a sizeable bowl. Whisk then set the dry ingredients mix aside for later use. Use a hand held mixer, a whisk or a mixer fitted with paddle to mix oil, peanut butter, brown sugar, egg, mayonnaise and vanilla extract together. Afterwards, add the dry ingredients, the milk and the finely chopped peanuts to the mixer bowl. Beat together till all the ingredients are well combined. Please, do not over mix. Also, take note of the fact that the batter will be slightly thick.
Spoon the batter into the cupcake liners. Please, ensure that the liners are filled 2/3 of the way. Bake for twenty to twenty five minutes or until a toothpick inserted into the centre comes out clean. Take the cupcakes out of the oven and allow them to cool then serve and enjoy them with a cold drink.
Source
Sally’s Baking Addition.
Featured Image Source: I Am A Baker
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