It was my husband’s birthday last week so I decided to combine two of his favourite things, peanut butter and vinyl records, to make these cupcakes. The cakes have a gooey peanut butter filling and are topped with vanilla buttercream.
To make 12 cupcakes, you will need:
- 250g plain flour
- 2 tsp baking powder
- 60g unsalted butter
- 250g soft light brown sugar
- 120g peanut butter
- 1 tsp vanilla extract
- 100ml milk
For the filling:
- 12 tsp peanut butter
For the buttercream:
I’ve decided that, in June, I’m going have a total detox from sugar. I eat WAY too many biscuits. And cakes. And chocolate… So its time to go cold turkish delight (sorry) and try to kick my addiction. We’ll see how it turns out, but in the meantime I decided to say bye bye to biscuits in style and cook up these delicious Salted Caramel Brownie Cookies, which I found here on www.donnahay.com.au. Read on for the full recipe.
We are in the process of boxing up all our belongings for a house move. I’m slowly working my way through the half-emptied flour, sugar and vanilla essence so there is less to pack!
I also found a big bag of oats… and while I should be thinking hearty, warming porridge, instead I think ‘chocolate flapjacks’! I threw in a couple more store-cupboard ingredients and was really pleased with the chewy moreish results.
‘Tis the season of sparklers, hot chocolate and lovely crunchy toffee apples – all of which I am a big fan. I even make toffee apples outside of the bonfire season (gasp) in the warmer months, which might be a bit weird.
This year my apple tree decided to produce a whopping FIVE apples. Beautiful specimens they were too. So I thought I would try and go miniature on my bonfire treats and make bite-size lollies that give you a little pop of apple. These are really simple to make and pretty (golden) delicious…
The UK is being battered by stormy weather – the kind where you don’t want to leave the house, but instead stay cocooned under a blanket and watch Game of Thrones from the start of Series 1 (well, winter is coming!)
Winter doesn’t need to be gloomy. To us it means an array of Swedish-style knitwear, a lot of hot chocolate and, best of all, Bonfire Night. To get us warmed up for November 5th (and help weather the storms) we’ve made a batch of Bonfire Brownies. These brownies are packed with ginger and dark chocolate to give you all the warmth of a bonfire, with a milk chocolate and popping candy topping to give the effect of crackling flames.
Halloween is fast approaching and our kitchen is already covered in pumpkins. This year a group of us mums are having a party, so it’s an excuse to dress up my Little Button and bake something appropriately orange.
After a few minutes hunched over my cauldron I devised this fiendish Halloween concoction. The piñata element is the hidden surprise within. Read on if you dare…
Does anyone else have a failsafe cook whose recipes always turn out looking as good as the pictures in their books promised? Mine’s Lorraine Pascale. With parents visiting, I found myself again turning to an old favourite of mine from her book, “Fast, Fresh and Easy Food”. Her lemon and lime poppy seed drizzle cake is simple to make, and the lemon juice icing makes for a light and zesty bake.