Holiday Peanut Bandit Cupcake – A Detailed recipe cooking. 
Time: 4 час. 45 minutes Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 2 and 1/4 Art. premium flour
- 2 tbsp. toasted peanuts
- 2 tbsp. l peanut flour (no need to add)
- 4 large eggs and 2 more egg yolks
- 280 gr butter, sliced, room temperature
- 1.5 tbsp. granulated sugar
- 3/4 Art. cane sugar
- 1/3 Art. roasted peanut butter
- 1 tsp vanilla extract
- 0.5 tsp salt
- 1.5 tbsp. powdered sugar
- 3/4 Art. cocoa powder
Glaze
- 1.5 tbsp. powdered sugar
- 3 tbsp. l milk
- 1/4 Art. peanut butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Recipes with similar ingredients: premium flour, dough biscuit, eggs, milk, vanilla extract, brown sugar, powdered sugar, peanut butter, peanuts, cocoa
Recipe preparation:
- Prepare a cupcake: Place the wire rack in the lower third. oven; preheat it to 180 ° C. Round shape bundt for baking (with hole inside and groove walls) grease generously oil. In a large bowl, combine the flour, peanuts and peanut flour (if used). In a bowl, lightly beat the eggs and yolks with a fork; set aside.
- In a large bowl, beat the butter with a mixer on medium speed to an airy texture in about 2 minutes. Add granulated sugar, cane sugar and beat until airy about 4 minutes Stir in roasted peanut butter, vanilla and salt; scrape off mix from the walls of the bowl while stirring. Slow down mixer to low and add eggs in three equal portions. Stir in powdered sugar and cocoa powder until smooth; not stir too long. Stir in the peanut-flour mixture with using a rubber spatula.
- Pour the dough into the prepared baking dish for baking and evenly distribute. Bake for 45 minutes. (be careful not to bake too long). Move to a wire rack and let cool in within 20 minutes in the shape of. Gently push the cupcake on top to remove all air bubbles from the inside (if the cake breaks a little, it’s normal), then let cool completely for 3 h. Prepare the icing: In a medium bowl, mix with a whisk until homogeneity icing sugar, milk, peanut butter, vanilla extract and salt. Turn the cupcake onto a plate and pour with icing.
