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 :)