PEANUT BUTTER AND BRAMLEY CUPCAKES

PEANUT BUTTER AND BRAMLEY CUPCAKES

By bramley, I mean the apples, and by peanut butter, I of course mean peanut butter!

After getting the urge to do a bit of sugar craft, I thought I may as well make cupcakes to go with it. The cupcakes are delicious enough on their own, without the fondant. If you’re a fan of sugar craft, all you need is a square cookie cutter for these. They are simple, but time consuming to make, but all you need to do is roll out the 2 colours (e.g. blue and white) then layer them on top of each other and decorate one side if you want to. Then slice diagonally towards the middle, and fold the points to meet in the middle and voila.

Ingredients:
For the cakes (makes 6)
1.5 cups plain white flour
1/4 cup smooth peanut butter
1/2 cup caster sugar
2 tbsp vitalite (or other vegan spread)
1/2 cup bramley apple sauce (i used one with chunks in)
2tbsp almond milk
1tsp baking powder
Pinch of salt

For the frosting:
1/2 cup smooth peanut butter
1/2 cup powdered icing sugar
2 tbsp vitalite

Method:
1. Preheat oven to 180 degrees C
2. Mix all the cake batter ingredients in a mixing bowl. It should be a very thick consistency, similar to a bread dough before it’s proved. If you need to make it slightly thinner, add another tsp almond milk and repeat. I mixed this by hand, and if you plan to do the same, then it does take a lot of elbow grease as the peanut butter is very thick.
3. Put in the oven for 45 minutes, checking every 15 minutes.
4. While the cakes are cooking, make the frosting by simply combining the ingredients in another mixing bowl.
5. After 45 minutes, they should be cooked but make sure to test by using a sharp knife and if it comes out clean, they are done. Then leave to cool for at least 15 minutes, preferably 30.
6. Using a palette knife, frost the cupcakes. If you want to pipe the icing, then you will need to increase the amount of icing. The frosting recipe makes 6 generous servings if applied with a palette knife.

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