Peanut butter cupcakes with cream cheese frosting
Ingredients for Peanut butter cupcakes with cream cheese frosting
| Amount | Ingredient |
|---|---|
| 90 grams | white sugar |
| 90 grams | brown sugar |
| 45 grams | Sunflower oil |
| 120 grams | Peanut |
| 1 pc | Egg |
| 1 Pk | Vanillin |
| 1 tbsp | Vinegar |
| 125 grams | Flour |
| 1 / 2 tsp | Baking powder |
| 1 / 2 tsp | Soda |
| 1 pinch | Salt |
| 180 ml | Milk |
| 100 grams | Cream cheese |
| 100 grams | Butter, softened |
| 1 Pk | Vanillin |
| 200 grams | Powdered sugar |
Peanut butter cupcakes with cream cheese frosting Directions
Preheat oven to 180 ° C. 12 muffins tins with paper forms design.
Sugar, sunflower oil and peanut beat about 5 minutes until foamy. Then egg mix well. Add the vanilla and vinegar. Flour, baking powder, baking soda and salt. Fold in alternately with the milk. Mixture on the muffins cups.
Bake in preheated oven about 20 minutes. Allow to cool.
Cream Cheese Frosting: Stir cream cheese, butter and vanilla smooth. Gradually stir in powdered sugar until a spreadable consistency is achieved. Fill a pastry bag and decorate cupcakes.
Tip: When replacing a portion of powdered sugar frosting with maple syrup. Or stir in a little jam at will.
