Peanut Butter and Honey Cupcakes

I've been a bad blogger. The usual culprits of course - work, uni, sleep, uni, work, eating, sleep. Not even in that order but close enough. Life is just so hectic at them moment I can't even remember what I did the day before. I'm hoping it will settle down this month and I can get back into the blissful *cough* world of blogging ;). In the meantime, have a cupcake! These are some beauties I made for the RSPCA Cupcake Day 2 weeks ago. I know it's a bit late but I just had to share them with you because I got such good feedback from them. Peanut butter and honey are a match made in heaven, so I hope you enjoy these delights!!

Peanut Butter and Honey Cupcakes Adapted from Pastry Affair and True Blue Baking
Ingredients
Cupcakes
1 cup flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (85g) butter
3/4 cup peanut butter
1 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1/2 cup (125ml) milk

Syrup
1/3 cup honey
1/3 cup water
2 cinnamon sticks

Honey Buttercream
1/2 cup (110g) butter, room temp
3 tbsp honey
2 cups (250g) powdered (icing) sugar
Pinch of salt

Method
1. Preheat oven to 180C (350F). Line cupcake tin with paper liners.

2. In a medium bowl sift together the flour, baking powder and salt - set aside.

3. In a stand mixer with paddle attachment, add butter, peanut utter and brown sugar and cream together on medium-high sped for 5 mins, until mixture is light and fluffy

4. Reduce mixer speed to medium and add in the egg and vanilla. Mix well until combined

5. Reduce mixer speed to low and add in flour, mixing in thirds, alternating with the milk, beginning and ending with the flour. Mix batter until it is just combined.

6. Fill cupcake liners 2/3 full and bake for 20 minutes until toothpick inserted in centre comes out clean

7. While cupcakes are baking make the syrup - in a small saucepan combine honey, water and cinnamon sticks and bring to a low boil. Reduce the heat and let syrup simmer for 5 minutes, stirring occasionally. Set aside.

8. When the cupcakes are done, remove from the oven and let them cool until warm to touch. Poke the top of the cupcakes with a tooth pick and pour the syrup onto the tops of the cupcakes evenly

9. Continue to let the cupcakes cool to room temp. Meanwhile make the frosting - In a large mixing bowl, beat the butter and honey until smooth. Add the powdered sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more of salt until the desired sweetness is achieved.

10. Spread or pipe the honey buttercream onto the cooled cupcakes and serve!


I really need to work on my piping/frosting skills =/

Enjoy! =D xx