Fruit and Nut Mini Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
8
- For the muffins
- 3 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 ¼ cups self-rising flour
- 3 cooking Apple (peeled, cored and chopped)
- For the peanut buttercream
- 8 Tbsps unsalted butter
- ½ cup smooth Peanut butter
- ¾ cup powdered sugar
- 1 pinch salt
- ½ tsp vanilla extract
- 1 Tbsp cream (48% fat)
- To decorate
- chopped, roasted Peanuts
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Butter 8 ramekins.
2.
Whisk the eggs, sugar and vanilla with an electric whisk until very thick.
3.
Sift in the flour and stir until blended. Gently stir in the apples.
4.
Spoon into the ramekins and bake for 30-40 minutes until golden and risen.
5.
For the peanut buttercream: beat the butter and peanut butter with an electric whisk until smooth.
6.
Sift in the icing sugar and salt and beat at low speed until just blended. Whisk in the vanilla and cream until light and fluffy.
7.
Spoon on top of the muffins and decorate with peanuts.
