Sunday, 9 January 2011

Bowzer's Birthday Bake!

Oh what a lovely bit of alliteration...I thought I would start this blog with a bang with this 'Big boy' cupcake. Beware this is not for the New Year dieters or the diabetics. This is a very special cupcake I designed for my friend Becca's Birthday. She has a weakness for Reece's cups (American peanut butter and chocolate delight)  I generally stick to British recipes but this was a special occasion recipe and one I thoroughly enjoyed.

Okay, take a deep breath...The Bowzer Cupcake is a chocolate encrusted peanut butter sponge filled with strawberry jam and topped with a fluffy peanut buttercream icing, with chocolate peanuts to decorate. (Hense it's big boy reputation)

Chocolate chip and Peanut butter Sponge Recipe

To make 12 cupcakes you will need:
145g light brown sugar
155g plain flour
1/2 tsp bicarbonate of soda
1 tsp cream of tartar
1 pinch of salt
50g butter, softened
130g crunchy peanut butter
100g chocolate chips
1 egg, lightly beaten
178ml whole milk
2 tsp vanilla extract
Strawberry Jam to fill

Preheat your oven to 175°C, Gas Mark 4. Line your cupcake/muffin tin with cases, or grease and lightly dust with flour your silicone moulds.
  • In a large bowl, beat together brown sugar, butter and peanut butter until light and fluffy.
  • Slowly beat in the egg, whisking inbetween. 
  • In a jug mix together the vanilla and milk.
  • Mix flour, cream of tartar, bicarbonate of soda and salt together and sift into mixture slowly alternating with vanilla infused milk until everything is combined and mixture is smooth.
  • Fold in chocolate chips.
  • Spoon into your prepared moulds/cases.
  • Bake for 18 minutes, until tops are golden and spring back to the touch.
  • Allow to cool completely on wire rack. 
  • Once cool fill with jam using a filling nozzle on your piping bag.

Fluffy Peanut buttercream icing

This buttercream is really light which allows the sponge to be a bit heavier. 

115g butter, softened
250g smooth peanut butter
45ml whole milk
250g icing sugar

  • Beat the butter and peanut butter together well, gradually sift in the sugar, when mixture gets stiff add milk a tiny bit at a time until the cicing is spreading consistency. Then beat vigourously for about 3 minutes until the icing is very fluffy.
  • Pipe onto cupcakes and top with chocolate covered peanuts/crushed peanuts.

P.s. Becca loved them!

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