Peanut Butter Cupcakes

Name: Peanut Butter Cupcakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g peanut butter; 1 piece egg; 50g Low-gluten flour; 2g salt; 20g Almond powder; 1.5g Baking powder; 50g Almonds (large); 30g Light cream; 50g Camellia seed oil; 55g White sugar; 80g milk

by Aunt Xizhen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Today this cake is full of peanut flavor, but the thick peanut butter is sturdy in it. So when roasting it, the smell of peanuts is floating all over the room, students who like peanuts, hurry up.

Peanut Butter Cupcakes

1. First mix the peanut butter with sugar and salt and mix well

2. Pour in camellia oil and mix well

3. Pour an egg and continue to mix well

4. Sift in low-gluten flour, baking powder and almond flour, stir evenly with a spatula

5. Pour the milk in too, mix well

6. Finally, pour in the chopped almonds and mix into a uniform batter.

7. Pour the batter into a piping bag or plastic bag and squeeze it into the cake mold

8. Preheat the oven 180 degrees, middle level, 20-25 minutes

9. If you want to look good, you can wait until the cake is out of the oven and cool, mix peanut butter and whipped cream, then pour it into a piping bag, and use a star-shaped piping nozzle to squeeze out a decorative pattern on the top of the cake.