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Peanut butter cup cakes

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Peanut butter cup cakes
Photography: Dean Wilmot
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Ingredients

  • 1¼ cups (175g) plain flour
  • ¾cup (150g) brown sugar
  • 1½ teaspoons baking powder
  • ¾ cup (175ml) milk
  • 1/3 cup (95g) smooth peanut butter
  • 1 egg
  • 2 tablespoons rice bran or peanut oil
  • ½ cup (95g) dark chocolate bits, plus extra, to decorate

Peanut Butter Icing

  • ½ cup (140g) smooth peanut butter
  • 60g butter, at room temperature
  • 1 cup (160g) icing sugar, sifted
  • 1 tablespoon milk

Preparation method

1. Preheat oven to 200°C or 180°C fan. Line a 12-hole, 1/3 cup muffin pan with paper cases.

2. Place all cake ingredients in a food processor and pulse for 10-20 seconds to combine. Scrape sides and base of bowl with a spatula and pulse again until smooth. Fill prepared muffin pan and bake for 20 minutes, until a skewer inserted comes out clean. Remove from pan and cool on a wire rack.

3. Meanwhile, make Peanut butter icing. Using an electric mixer, beat peanut butter and butter until smooth. Beat in icing sugar and milk. Spread over cakes and serve.

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