baking

peanut butter cupcakes with (sloppy) frosting:
ingredients (makes 16ish)

55g butter, softened
225g soft light brown sugar
115g crunchy peanut butter
2 eggs, lightly beaten
1 tsp vanilla extract
225g plain white flour
2tsp baking powder
100ml milk

frosting

200g full fat soft cream cheese
25g butter, softened
225g icing sugar

• preaheat oven to 180c/GM4.
• put butter, sugar and peanut butter into a bowl and beat together. gradually add eggs, beating well after each addition, then add vanilla. sift in flour and baking powder, then, using a metal spoon, fold into the mix, alternating with milk.
• spoon into cases.
• bake for 25 mins or until well risen and golden brown. transfer to cooling rack.
• for the frosting, put cream cheese and butter into a bowl and, with an electric whisk, beat until smooth. sift in icing sugar and beat until mixed.
• when cakes are cold, spread frosting on each with a round bladed knife. store in fridge until needed.