- For the cupcakes
- 125 g butter
- 125 g caster sugar
- 2 large free-range eggs
- 30 g smooth peanut butter
- 125 g self-raising flour
- 1 t vanilla extract or essence
- 2-3 T milk
- For the icing
- 275 g caster sugar
- 1/3 cup water
- 3 free-range egg whites
- 1/3 t cream of tartar
- 4 T smooth peanut butter
To make the cupcakes: Preheat the oven to 180ºC.
Line a 12-muffin pan with baking cups. In a food processor, blitz all the ingredients, except the milk, until smooth. Add the milk through the funnel while pulsing to form a dough with a soft dropping consistency.
Spoon the dough into the baking cups and bake for 15 to 20 minutes. Remove from the oven and allow to cool on a wire rack.
To make the icing and decorate: Place all the ingredients, except the peanut butter, in a heatproof bowl and beat for 1 minute with a hand-held electric beater on high, until the mixture is foamy and opaque.
Suspend the bowl over a saucepan of simmering water and continue beating on high for 7 minutes, or until soft peaks form. Remove the bowl from the saucepan and fold in the peanut butter.
Spoon generous mounds of the icing onto the cooled cupcakes and sprinkle with the crushed, sugared peanuts.
Cook’s tip: For real peanut-butter enthusiasts, scoop out a small hollow in the centre of each cupcake and fill it with crunchy peanut butter before icing.