Double Peanut Cupcakes

I'm dancing Jig and eating delicious cakes. And there will be a Somerset Maugham's novel instead of textbooks before sleeping. I passed exams. Hurray, my friends!

Double Peanut Cupcakes

Ingredients for 25-30 tiny cupcakes:

250 g AP flour
½ tsp baking powder
120 g butter, at room temperature
120 g brown sugar
1 egg
3 tbsps peanut butter
2 tbsps chopped peanuts

For frosting:

5 tbsps peanut butter
1-2 tbsps honey

Directions:

1. Preheat the oven to 180 C. Grease muffin forms (if you use cupcake liners, you don’t need greasing).
2. Beat butter and sugar, add the egg, beat well after the addition. Add peanut butter and mix well until creamy.
3. Sift together flour and baking powder. Mix dry and wet ingredients. Add chopped nuts and mix a bit.
4. Fill the cupcake liners to 2/3 full and bake for 10-15 minutes.
5. For frosting mix peanut butter and honey. Cool in the fridge.
6. Cool cupcakes before frosting. Decorate with the cream.

Enjoy!

The Russian variant is here. Welcome!