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




Labels:

Comments

  1. ann lowJune 29, 2015 at 8:44 PM

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

    ReplyDelete
  2. Karen LuvswesavoryJune 30, 2015 at 6:10 AM

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

    ReplyDelete
  3. Angie's RecipesJune 30, 2015 at 10:26 AM

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

    ReplyDelete
  4. Veronica June 30, 2015 at 12:02 PM

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

    ReplyDelete
  5. Medeja- CranberryJamJune 30, 2015 at 4:45 PM

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

    ReplyDelete
  6. Nippon NinJuly 5, 2015 at 12:15 PM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more