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

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe