Butterfly Cupcakes with Peanut Butter Icing
Chocolate and peanut butter are a traditional combination made in heaven. These cupcakes will make a great gift for granny or a favourite aunt, there will still be plenty over for you and your friends.
YOU WILL NEED
- 2 muffin pans
- paper cups
- large mixing bowl
- measuring cups
- measuring spoons
- electric beater
- small mixing bowl
- pair of scissors
- serrated knife
- small palette knife
- 1 x 650 g Ina Paarman’s Chocolate Cake Mix
- 3 extra large eggs at room temperature
- 1 cup (250 ml) canola oil
- 1 cup (250 ml) hot black coffee
- 24 dark brown paper cups
Peanut butter icing
- 3 T (45 ml) real butter at room temperature
- ¾ cup (180 g) smooth peanut butter
- ± ½ cup (125 ml) milk
- 1 x 250 g Ina Paarman’s Vanilla Icing Kit
Adjust the oven rack to the middle position.
Preheat the oven to 190°C.
Line two muffin pans with paper cups. Mix according to package instructions. Divide chocolate cake mixture between paper cups.
Bake for 15 – 20 minutes. Leave to cool completely.
Cream the butter and peanut butter together until light and fluffy. Add the milk and cream it in.
Add the Icing Mixture and beat it in slowly until well blended. If too stiff add another tablespoon or two of milk.
Spoon half of the mixture into the piping bag fitted with the orange nozzle.
Use a small sharp pointed knife, held at an angle, and cut a cone out of the top of each cupcake.
Pipe the hollow with peanut butter icing. Cut the cupcake cones in half and place the halves at a 45° angle onto the icing as shown in picture. Pipe with a little row of rosettes between the Butterfly wings.