Some of you may know that I run a cake company, Go Free Foods. We make award-winning allergy friendly cakes to order. We very occasionally make some special cakes on demand for customers who are after something specific. I recently made these for a customer’s 40th birthday and they went down a storm, so I thought I’d share the recipe with you.
With cupcakes, it’s really important to make sure the mixture is mixed really well at the wet stage – i.e. before the flour is added. This will make for a light and fluffy cupcake. Use electric beaters or a stand mixer if you can. The same goes with making the buttercream.
Use a great quality muffin pan – I used this super one by Kaiser, which is so great you don’t even need to use paper cases if you don’t want to.
Peanut Butter Cupcakes
For the cakes
35g butter or dairy-free spread
145g caster sugar
1 tsp vanilla extract
1 large free-range egg, beaten
3 tbsp peanut butter (I used smooth)
100g gluten free plain flour or 125g wheat flour
120ml milk, or soya milk
For the cupcakes
250g icing sugar, sifted
70g butter, or dairy-free spread
4 tbsp peanut butter
2 tsp vanilla extract
50ml milk, or soya milk
1) Preheat the oven to 170C. Place your cupcake cases into your muffin tin.
2) Place the butter and sugar together into a large mixing bowl. Beat together until light and fluffy.
3) Add the vanilla extract and egg and beat into the mixture. Next, add the peanut butter and beat until smooth
4) Sift the flour into the mixture and fold in gently.
5) Now, add the milk and mix until smooth.
6) Spoon the mixture into the cake cakes, so that they around half to two thirds full.
7) Bake for 20-25 minutes until the cupcakes are well-risen and lightly golden.
8) Remove the cakes from the oven and allow to cool fully.
9) Whilst the cakes are cooling, make up the frosting. The cleanest way to make this is to do it in a food processor – I use a Magimix. Place all the ingredients together into the machine and blitz until smooth.
10) Frost the cakes when they are cooled fully. Either spread on the frosting or pipe it on using a nozzle. The cakes will keep for 3-5 days in an airtight container.