Peanut butter cupcakes

10 Mins

Preparation Time

15 Mins

Cooking Time

Difficulty

Serving

For the cupcakes

2/3 cup flour

2 tbsp cocoa powder

¾ cup caster sugar
1 ½ tsp baking powder

¼ tsp fine salt

3 tbsp unsalted butter, at room temperature

1 egg

½ tsp vanilla extract

For the toppings

½ cup Goody Natural Peanut Butter, creamy

½ cup Goody popcorn, to decorate

Pretzel hearts, to decorate

Chocolate straws, to decorate

Fresh cowberries or red currants, to decorate

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Preheat the oven to 180°c and line a 12 holed cupcake tin with cupcake cases.
In a large bowl, whisk together the flour, cocoa powder, caster sugar, baking powder and salt.
Rub in the butter with your fingers until the milk resembles breadcrumbs.
In a jug, whisk together the egg and vanilla extract. Beat into the flour mixture using an electric whisk, until the batter is smooth.
Divide the batter between the cupcake cases, until they are each ¾ full. Place into the oven for 12-15 minutes, until golden brown and a skewer inserted comes out clean. Remove to a wire rack to cool completely.
Use a tablespoon to swirl peanut butter onto the top of the cupcakes before decorating with popcorn, pretzels, chocolate straws and cowberry jewels.