Wednesday, November 23, 2011

Chocolate Peanut butter cupcakes by Chef Shireen Anwar

Butter                           5 ounces or 125 gm or 5 tbsp
Caster sugar (grinded)    5 ounces or 10 tbsp or 125 gm
Eggs                            2
Self-raising flour            4 ounces or 1 cup or 8 tbsp
(To make 1 cup self raising flour, take 1 cup maida (white flour), and 1 tsp baking powder (leveled) and sieve it 3 times)
Coco powder                 2 tbsp (heaped)
Milk                              2 to 3 tbsp

Ingredients for Frosting:
Butter                           1 ounce
Creamy peanut butter     3 tbsp
Icing sugar                    2 ounces
Cream cheese               3 tbsp

For decoration
Chocolate coated peanut as required

-        In a bowl, beat 5 ounces butter and 5 ounces caster sugar until light and fluffy
-        Now add 1 egg and beat it well then add another egg, add 2tbsp of self raising flour and beat it well.
-      Now add coco powder, beat it, then add the remaining self raising flour and beat it. Also add milk in it and fold everything together with spatula.
-        Preheat your oven at 180 degree Centigrade.
-        Put cup cake liners in try and pour mixture in it, and bake it oven for 20 minutes.

Method for frosting:
-       Beat butter, add peanut butter, cream cheese and icing sugar and beat until frosting is smooth and fluffy
-         Spread some frosting over each cup cake; decorate each with chocolate coated peanut and serve.

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