These soft and squidgy muffins are flavoured with peanut butter - then topped with a decadent peanut butter icing. Make them extra special by topping them with some sliced bananas.
- 250g plain flour
- 5 tbsp. peanut butter (smooth for a smooth texture, crunchy for a crunchy texture)
- 75g butter
- 100g caster sugar
- 1 egg
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 150ml milk
- 250g icing sugar
- 100g smooth peanut butter
- 1 tbsp. runny honey
- 50ml milk
Heat the oven to 190C. Place 12 cupcakes onto a baking tray.
Combine the flour, sugar and baking powder in a bowl. In a saucepan, melt the peanut butter and butter over a low heat. Leave to cool. Pour from the pan into a jug. Beat in the egg, vanilla and milk. Gradually add the wet mixture to the dry mixture, stirring until you have a smooth cake batter. Divide between the prepared cupcake liners.
Bake for 20-25 minutes until lightly golden on top and cooked through. Leave to cool on a wire rack.
Beat together the icing sugar and peanut butter until smooth. Beat in the honey, then gradually beat in the milk until you reach the desired texture. Use to ice the cupcakes.