Peanut Butter Cupcakes with Peanuts
6 servings
45 minutes
Peanut butter and peanut cupcakes are a delicate dessert with a rich nutty flavor and airy texture. They embody the best traditions of European baking, combining the softness of butter, sweetness of cane sugar, and richness of peanut paste in every bite. This recipe recalls classic American peanut desserts but with a refined European touch. Their tender batter melts in the mouth, while the creamy frosting adds a soft sweetness and light nutty bitterness to the flavor profile. They are perfect for cozy tea time or festive gatherings, and the added pieces of roasted peanuts provide texture and crunch. These cupcakes are not just a treat but a little gastronomic adventure!
1
Preheat the oven to 180 degrees (mark 5).
2
Take 25 g of room temperature butter and 60 g of room temperature peanut butter and beat them with sugar until fluffy.
- Butter: 50 g
- Peanut butter: 80 g
- Cane sugar: 140 g
3
Beat the egg separately, add it and 1 tsp of vanillin to the mixture, and mix everything well (or, while continuing to beat the butter mixture with a hand mixer, gradually add the egg).
- Chicken egg: 1 piece
- Vanillin: 1.5 teaspoon
4
In a separate bowl, mix flour and baking powder, then gradually add the dry mixture to the butter along with 2 tbsp of milk, constantly stirring with a spoon to achieve a smooth dough.
- Whole wheat flour: 90 g
- Milk: 3 tablespoons
5
Place paper (or silicone) liners in a 6-muffin pan, fill them 2/3 full, and bake for about 20 minutes. The batter should rise and brown (keep an eye on it through the oven window). Check readiness with a toothpick.
6
Leave in the mold for a minute, then transfer to a rack to cool completely.
7
Meanwhile, prepare the peanut glaze: in a mixer, beat the powdered sugar with the remaining butter and paste until a smooth mixture forms. Then add 1 tablespoon of milk and 0.5 teaspoons of vanillin, and beat well for a few minutes until a thick cream consistency is achieved. Transfer the resulting cream to a pastry bag or syringe with a wide nozzle and cover the cooled muffins with it. Optionally, decorate with pieces of peanuts.
- Powdered sugar: 125 g
- Butter: 50 g
- Peanut butter: 80 g
- Milk: 3 tablespoons
- Vanillin: 1.5 teaspoon
- Roasted peanuts: to taste