Thursday, 21 April 2016

Cream Cup Cake

Peanuts are rich in energy (567 calories per 100 g) and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.This recipe is for 12 -14 cup cakes and will take time about 1 hour.

  • All purpose flour 2 cup.
  • Butter 1 cup.
  • Sugar 2 cup.
  • Baking powder 1 table spoon.
  • Baking soda 1 tea spoon.
  • Salt 1/2 tea spoon.
  • Vanilla extract 1 table spoon.
  • Egg 3.
  • Creamy peanut butter 1-1/2 cup.
  • Sour cream 1/2 cup.
  • Roasted chopped peanut 1/2 cup.
  • Jam 1/2 cup which you like.
For frosting:-
  • Cream cheese 1 cup.
  • Salt 1/2 tea spoon.
  • Creamy peanut  butter 1 cup.
  • Vanilla extract 1/2 tea spoon.
  • Heavy cream 1/2 cup.
How to make:-
  1. Take a bowl and whisk the flour,salt,baking soda and baking powder.
  2.  Cream butter and sugar with mixer until fluffy.
  3. Mix in peanut butter on low speed.
  4. Add eggs one by one.
  5. Mix in vanilla extract,sour cream and roasted peanut and beat just until combined.
  6. Take muffin pans and lined with paper.
  7. Transfer the batter in muffin cups.
  8. Bake for 20 minutes on 375 degree.
  9. Leave them for cool before removing cupcakes.
  10. For make the frosting beat cream cheese and confectioners,sugar until fluffy.
  11. Add salt,peanut butter and vanilla and beat until combined.
  12. In another bowl whisk cream until medium-stiff peaks form.
  13. Fold cream into peanut butter mixture,use immediately or refrigerate.
  14. Spread frosting over each cupcake with spatula.
  15. Dollop about 1 tea spoon jelly in to each well.
  16. You can keep it in refrigerator up to 1 day.
Before serving bring them on room temperature:-

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