Friday, August 11, 2006

That's Peanuts!!!!!

I was 'jolted' to make these cupcakes when Gina of KC posted her recipe for Peanut and Raisin Butter Cake. Then I recalled I still had a bottle of peanut butter in my cabinet, so I decided to use some to make these cakes.


I adapted Alice Medrich's marble cake recipe for these. Actually all my butter cake recipes are modified from her recipe. With the use of yogurt, the butter cakes turn out incredibly moist and soft. Another reason is that it uses about half the amount of butter in the usual butter cakes. Don't get me wrong, I'm not a health freak. It's just that if I can achieve a tender and fluffy cake with less butter, why not?

Peanut Butter Cupcakes

225g cake flour
1 tsp baking powder
½ tsp baking soda
190g sugar
60g unsalted butter, cut into pieces
50g creamy peanut butter
2 eggs, beaten
1 cup nonfat yogurt

Chopped nuts for sprinkling (optional)

1) Have all ingredients at room temp. Preheat oven to 180C and grease or line a 12-cup muffin tin.
2) Sift together cake flour, baking powder and baking soda.
3) Cream butter and peanut butter and sugar until light and fluffy. Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture, followed by ½ the yogurt. Beat in 1/2 of the remaining flour mixture, then remaining yogurt and the last of the flour, scrapping down the sides of the bowl as necessary.
5) Divide the mixture between 12 muffin cups. Sprinkle nuts on top, if using.
6) Bake for 30 to 35 mins or until top is light golden brown and skewer inserted comes out clean.
7) Cool in pan for 5 mins. Unmold and cool completely.

Note: depending on the brand of peanut butter used, the amount of sugar may have to be adjusted accordingly. I used Skippy's and 190g is just nice for me.


Was searching for my new muffin cups(I use, and re-use the disposable type) when I saw my mini tartlet moulds. Decided to 'resurrect them' (they've been in my cabinet since the last time I made the dim sum tartlets). Quite cute I think :)

14 comments:

Gracio said...

Angie, the mini cakelet looks cute! :) great pics too!!

Ellena Mummy said...

Wow.. Angie, your peanut better muffins do look great... esp the mini 1... is so cute...

Angie said...

Thanks Grace and Ellena :) Pity couldn't get the minis to brown more since they baked too quickly. without browning.

Ellena, I wanted to ask you, did the coffee buns turn out well?

Little Corner of Mine said...

Nice looking cupcakes! It rises so well!

diddy said...

looks very fluffy and delicious!

Angie said...

Thanks Ching and Diddy!

LittleHands said...

Lovely cupcake, Angie! I just love cupcake that can rises up high high one, hee.

Angie said...

Jolene, thanks. Me too!

Ellena Mummy said...

Em.. Angie, i did try the coffee bun but i didn't post it.. cos you must what i did, i go brush it with milk and sprink with almond flake before i bake cos i run out of egg wash.

The moment when i brush the proven dough with milk, it sunk... so when i bake the bread, it turn out to be abit hard and not fluffy at all.. but nvm, i shall give it a try again... lolz....

Angie said...

Ellena, sorry the buns didn't turn out well :(. Ya, once the dough is deflated, it will be difficult to get a fluffy texture. I hope they will turn out well, should you try them again.

myCoffee said...

Angie, nice-looking recipe. I am taken with the "reduced-fat" option in your butter cakes. If I choose to bake this in a cake tin or loaf tin, should I change the baking time and temperature? Thanks.

Angie said...

Mycoffee,

For loaf/cake tins, you can maintain the same temperature, but the baking time would be increased to 50-60 mins. Happy baking :)

SeaDragon said...

Wow, so blue (my favourite colour!), haven't visited for a while and your blog has a new outfit! :)
Very nice looking cupcakes! It must be yummy and moist with the addition of yoghurt.

Angie said...

Yo SD, thanks for your kind words. I love blue too! You've been busy at work ya? Haven't seen much on your blog too,