Skip to main content

Vanilla Cupcakes with Peanut Buttercup Candies ~ 巧克力花生杯子蛋糕


These vanilla cuppies are stuffed with some mini Reese peanut buttercup candies, topped with a dusting of snow powder and yet another candy.  The cake is soft, moist and delicious with a slight tinge of salty peanut butter and chocolate.   A good party treat for kids!











Recipe for Vanilla Cupcake with Peanut Buttercup Candies ~  巧克力花生杯子蛋糕

Ingredients         


  • 140 gm plain flour
  • 2 large eggs
  • 120 gm caster sugar
  • 80 ml canola/corn oil
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • a pinch of salt
  • 2 tsp vanilla
  • 1/2 cup buttermilk (milk + 1 tsp lemon juice/vinegar to make up 1/2 cup)
  • Reese mini peanut buttercup candies
  • Snow powder/icing sugar and candies for decoration (optional)
Method
  1. Sieve plain flour, baking powder, baking soda and salt into a mixing bowl, set aside.
  2. Beat eggs, oil, sugar and vanilla on low speed to medium, till smooth.
  3. Pour half wet ingredients into dry ingredients, mix well with a ball whisk.
  4. Mix in half buttermilk.
  5. Repeat steps 3 & 4 till just combined.  Do not overmix.  Batter is thin and runny.
  6. Scoop 1/2 batter into paper lined muffin pan, toss in 3 mini peanut buttercup candies, then cover with batter till 3/4 full.  (I used an ice cream scoop).
  7. Bake in a preheated oven @ 180 deg.C for 20 mins., test with a skewer till it comes out clean.
  8. Remove cakes onto a wire rack to cool.
  9. Dust with some snow powder.
  10. Yield :  12 cupcakes




Comments

  1. WOW! These vanilla cupcakes look so good! Like the peanut butter cup added in the cake, sounds yummy!

    ReplyDelete
    Replies
    1. Yes, nice taste, a bit sweet and salty!

      Delete
  2. Pretty sweet vanilla cupcakes with slight salty peanut butter. Yum! Perfect for tea time ^-^!

    ReplyDelete
  3. Vanilla and peanut butter cups...what a sensational combination! These muffins look terrific, Cheah.

    ReplyDelete
    Replies
    1. Yes, must admit that it's a good combination!

      Delete
  4. Your cupcakes look so pretty Cheah! Love the peanut butter candies topping.

    ReplyDelete
  5. Yummy! They would be great and without candy.. But I would take with candy :D

    ReplyDelete
  6. This sounds really really good! I love the way you put candy on the top! Very cute! And the photos are super nice!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…