Double Peanut Cupcakes with Philadelphia cream

Name: Double Peanut Cupcakes with Philadelphia cream
Yield: 1
Ingredients: 50 g + approx. 1 tablespoon peanut kernels; 250 g Flour; 7-10 Tbsp 2 1/2 teaspoon baking powder; 1/2 TEASPOON Baking soda; 125 g demerara sugar; 1 Egg (Gr. M); 125 g soft butter; 250 ml Buttermilk; 250 g creamy peanut butter (glass); 3 TABLESPOONS Honey; 200 g light cream cheese; 12 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

50 g + approx. 1 tablespoon peanut kernels
250 g Flour
7-10 Tbsp 2 1/2 teaspoon baking powder
1/2 TEASPOON Baking soda
125 g demerara sugar
1 Egg (Gr. M)
125 g soft butter
250 ml Buttermilk
250 g creamy peanut butter (glass)
3 TABLESPOONS Honey
200 g light cream cheese
12 (approx. 5 cm Ø) Paper baking cups

Directions

1
Place 1 paper baking tin in each of the recesses of a muffin tray (12 recesses). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2).
2
Chop 50 g ##peanuts## roughly. Mix with flour, baking powder, baking soda and sugar. Whisk ##egg## in a large bowl. Add butter, buttermilk and 150 g peanut butter.
3
Stir in with a wooden spoon. Add the flour mixture and stir only briefly until all ingredients are mixed.
4
Pour the dough into the moulds. Bake in a hot oven for 20-25 minutes. Let them cool down.
5
Stir honey, cream cheese and 100 g peanut butter until smooth. Pour into a piping bag with a star-shaped spout and squirt onto the muffins. Decorate with remaining peanuts.