Cupcakes: Peanut butter cream with roasted peanuts

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Stir the pudding powder, 75 g sugar and 5 tbsp. milk until smooth. Bring 350 ml milk to the boil. Pull the pot off the stove. Stir in the pudding powder, bring to the boil again while stirring and simmer for about 1 minute. Put the pudding in a bowl, sprinkle with 1-2 tbsp. sugar, cover with foil and let it cool down at room temperature. Roast the peanuts in a pan without fat, remove

2. 2

   Mix flour and baking powder. Whisk the egg. Stir in 150 g sugar, vanillin sugar, butter and buttermilk. Carefully fold in the flour mixture. Line the recesses of a muffin tray (12 recesses) with paper cups and spread the dough in them

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let muffins rest for about 5 minutes. Carefully remove from the tray. Let them cool down

4. 4

   Stir the pudding briefly with the whisk of the hand mixer. Whip the peanut butter with the whisks of the hand mixer until creamy light. Stir in the pudding by the spoonful. Pour cream into a piping bag with a large piping nozzle and squirt onto the muffins as large tuffs. Coarsely chop the nuts and sprinkle on the muffins

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
410 kcal

CARBS
47 g

FATS
21 g

PROTEINS
10 g