Today we were celebrating Father's Day, so we baked (and eaten) so many delicious cakes for this beautiful occasion.
"ROLO" PEANUT-BUTTER CUPCAKESMakes 12
For the base (adopted from Peyton and Byrne "British Baking" book)
- 100g dark chocolate
- 110g softened butter
- 100g caster sugar
- 100g light brown sugar
- 2 eggs
- 140g plain flour
- 1.5tsp baking powder
- 1tsp vanilla extract
- 100ml buttermilk (or 50ml milk mixed with 50ml yogurt)
For the deco (used basic buttercream mixed with peanut butter)
- 85g softened butter
- 120g icing
- 0.5tsp vanilla extract
- 65g peanut butter
- 12 "Rolo" chocolates
1. Preheat the oven to 170C and line 12-hole muffin tin with baking cases.
2. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then remove from heat and set aside.
3. In the bawl, cream the butter and sugars together until pale and fluffy. Incorporate eggs, chocolate melted chocolate, flour, baking powder, vanilla extract and buttercream together. Mix well after each addition, however if you are using electric mixer (so glad I have it!) you can mix everything in one go. 4. Divide the mixture into 12 baking cases. Bake the cakes for about 15min or until they are springy to touch.
5. To make peanut-butter frosting cream butter and icing sugar together. Mix in peanut-butter and vanilla extract. Spoon the icing into a piping bag fitted with round tip (or other shape if you prefer) and pipe swirls onto the cupcakes. Top it with the "Rolo".