Ultimate Reese’s Peanut Butter Cupcakes

Ultimate Reese’s Peanut Butter Cupcakes

I am completely obsessed with Reese’s Peanut Butter Cups, especially the mini ones. The combination of chocolate and peanut butter is so addictive for me. My sister feeds my addiction, she bought me giant PB cups for Christmas and after she recently sent me a photo of Reese’s spread, I knew that these Ultimate Reese’s Peanut Butter Cupcakes had to happen! The sponge is flavoured with peanut butter and two Reese’s Mini PB Cups are inside each cake. The buttercream is made from Reese’s spread, and then there are more Mini PB Cups on top. They are the ultimate combination of chocolate and peanut butter!

To make the sponge I first creamed together 175g butter and 175g caster sugar.

Then added 2 eggs and 30g peanut butter and whisked them in.

Finally I mixed in 185g self raising flour.

I separated the mixture into a lined cupcake tin. I got 14 cupcakes from the mixture. Into each cake I placed two mini Reese’s Peanut Butter Cups that had been in the freezer for about an hour on top of the batter.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins.

To make the buttercream I mixed together 150g butter and 300g icing sugar. Then I added 200g Reese’s Spread and a splash of milk and mixed it in until smooth.

I put the buttercream in a piping bag with a Jem 1E nozzle and piped it onto the cupcakes.

To decorate, I cut two Reese’s Mini Peanut Butter Cups in half and placed them on top.

Oh my gosh these cupcakes were heavenly! My peanut butter and chocolate dreams came true! I was so happy. I probably could’ve eaten the lot, but I was selling these at work for a charity bake sale which was the only thing that stopped me!

And inside was the best bit! The peanut butter joy never ends!

            

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Bake of the Week hosted by Mummy Mishaps.

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5 from 4 votes
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Ultimate Reese's Peanut Butter Cupcakes

Servings 14

Ingredients

Cupcake sponge

  • 2 Eggs
  • 175g Butter
  • 175g Caster sugar
  • 30g Peanut Butter
  • 185g Self raising flour
  • 120g Pack of Mini Reese's Peanut Butter Cups Frozen

Buttercream

  • 150g Butter
  • 300g Icing sugar
  • 200g Reese's Spread
  • 120g Pack of Mini Reese's Peanut Butter Cups

Instructions

  1. To make the sponge cream together the butter and caster sugar

  2. Then add the eggs and peanut butter and whisk them in

  3. Then mix in the self raising flour

  4. Separate the mixture into cupcakes cases. Place two of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake

  5. Bake them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins

  6. To make the buttercream mix together the butter and icing sugar. Then add the Reese's Spread and mix it in until smooth. If the buttercream is too stiff, add a splash of milk


  7. Put the buttercream in a piping bag with a star nozzle and pipe it onto the cupcakes

  8. To decorate, cut two Reese's Mini Peanut Butter Cups in half and place them on top of the buttercream

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Chocolate & Peanut Butter Caramel Brownies (Vegan)

Chocolate & Peanut Butter Caramel Brownies (Vegan)

I don’t know why, but telling someone that a brownie is vegan can really put them off. I’m not sure why this is as nowadays you can bake so many delicious treats without using any animal products. I took these Chocolate & Peanut Butter Caramel Brownies into work (without mentioning the ‘v’ word) and my colleagues happily scoffed the lot, especially when I told them they contained no butter and were made with coconut sugar as this immediately removed any January diet-related hesitation over whether to indulge or not. They are rich, sweet and super moist. If you’ve never tried vegan baking before, this is a great place to start!

I started by making the caramel. In a pan I warmed 160ml coconut cream with 70g light brown sugar. I let it bubble for 5 minutes whilst constantly stirring.

I took the caramel off the heat and added a mixture of 4 tbsp maple syrup, 6 tbsp peanut butter (I used Meridian Smooth Peanut Butter with no palm oil), 1 tsp vanilla extract and 1 tsp salt. I poured it into a bowl and put it in the fridge to cool.

For the brownie batter I put 250g plain flour, 200g golden caster sugar, 150g coconut sugar, 90g cocoa powder, 1 tsp baking powder and 1 tsp salt in a bowl and stirred it together.

I then added 250ml almond milk, 2 flax eggs, 250ml vegetable oil and 1 tsp vanilla extract and whisked it all together.

I poured the batter into a lined baking tray, then added blobs of the peanut butter caramel all over and swirled it all together with a knife.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes.

The brownies were so fudgey and gooey, and the peanut butter caramel is to die for. I personally would add more peanut butter next time for a stronger taste, but it depends how much you love peanut butter. If you don’t like it, you could use another nut butter or omit the caramel entirely and just make some yummy chocolate brownies.

      

I’m linking this recipe up to Treat Petite, hosted by me this month, and Cakeyboi on alternate months, with Healthy Vegan Fridays hosted by Rock My Vegan Socks, with Recipe Of The Week hosted by A Mummy Too And with We Should Cocoa hosted by Tin & Thyme.

Recipe adapted from the Telegraph.

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Chocolate & Peanut Butter Caramel Brownies (Vegan)

Ingredients

  • 160 ml Coconut cream
  • 70 g Light brown sugar
  • 4 tbsp Maple syrup
  • 6 tbsp Peanut butter
  • 2 tsp Vanilla extract
  • 2 tsp Salt
  • 250 g Plain flour
  • 200 g Golden caster sugar
  • 150 g Coconut sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 250 ml Almond milk
  • 2 Flax eggs see note
  • 250 ml Vegetable oil

Instructions

  1. To make flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  2. Start by making the caramel. In a pan warm the coconut cream with the light brown sugar. Let it bubble for 5 minutes whilst constantly stirring, then take off the heat and pour in a bowl

  3. Mix together the maple syrup, peanut butter, 1 tsp of the vanilla extract and 1 tsp of the salt, add it to the caramel and put it in the fridge to cool

  4. In a bowl mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and 1 tsp of the salt

  5. In another bowl whisk together the almond milk, flax eggs, vegetable oil and 1 tsp of the vanilla extract, then add it to the dry ingredients and mix together

  6. Pour the batter into a lined 12" x 9" traybake tin, then add blobs of the peanut butter caramel all over and swirl it all together with a knife

  7. Bake on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes

  8. Allow to cool then cut into squares

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Treat Petite October 2016 – Round Up

Treat Petite October 2016 – Round Up

Welcome to October’s round up of Treat Petite! There are some amazing Autumnal recipes below, please comment on and share your favourites! Thank you to everyone who took part this month, check out Cakeyboi for November’s link up coming soon.

Blueberry Compote Cupcakes by Caroline Makes, and the compote is homemade.

Packed Lunch Pizza Swirls by Feeding Boys, a great alternative to the traditional sandwich.

Dark Chocolate, Stem Ginger & Peanut Butter Tiffin by De Tour Coeur Limousin, who says they are a rich, crunchy and spicy treat.

Homemade Caramel Apple Ice Cream by Farmersgirl Kitchen, which is served in cookie cups.

Triple Chocolate Buns by Tin & Thyme, which she made for National Chocolate Week.

Pumpkin & Apple Muffins by Searching For Spice, she made her own pumpkin puree to add to the muffins.

Maple Pecan Squares made by me, which I made with some maple syrup and maple sugar my dad brought back from Canada.

Mini Pumpkin Spice Muffins with Maple Syrup Drizzle by Elizabeth’s Kitchen Diary, made without paper cases in a super non stick Jamie Oliver muffin tin.

Chocolate Tahini Maca Bliss Balls by Green Gourmet Giraffe, a healthy Halloween treat!

Pistachio, Orange & Raspberry Fondant Fancies (Gluten Free) by The Gluten Free Alchemist, baking along to The Great British Bake Off.

Peanut Butter Ghosts by Foodie Quine, which are no bake and perfect for Halloween!

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Chocolate & Peanut Butter Milkshake (Dairy Free)

Chocolate & Peanut Butter Milkshake (Dairy Free)
I am so excited to share this recipe with you for a Dairy Free Chocolate & Peanut Butter Milkshake! Ever since I started experiencing severe stomach pain a couple of years ago after consuming cow’s milk, I’ve stopped drinking it. I seem to be ok with other forms of dairy for now (ice cream, cheese, yoghurt etc.) but I’ve also been exploring other non-dairy options of those too. One of the things I miss most is milkshakes and there don’t seem to be many non-dairy ready made alternatives available. This recipe is perfect for anyone with a lactose intolerance or allergy, and for those following a vegan diet.

I used a non-dairy ice cream called Swedish Glace which I found in Tesco, and Blue Diamond almond milk which I drink and bake with regularly. The ice cream also comes in vanilla flavour.

Milkshake is really easy to make, you just need a stick blender or a Nutribullet to mix the ingredients.

I blended 140g of chocolate non-dairy ice cream, 2 tbsp smooth peanut butter, 215ml unsweetened almond milk, 1 tsp cocoa powder and 2 tbsp maple syrup, until smooth and frothy. This makes enough for two bottles.

I poured it into a bottle and drank up! It was so creamy and delicious, I wouldn’t be able to tell this was dairy free if I didn’t already know!

I’m entering this into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog.

And to Cook Blog Share hosted by Hijacked By Twins.

And to Healthy Vegan Fridays hosted by Rock My Vegan Socks.

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Chocolate & Peanut Butter Milkshake (Dairy Free)

Ingredients

  • 140 g Dairy free chocolate ice cream
  • 2 tbsp Smooth peanut butter
  • 215 ml Almond milk
  • 1 tsp Cocoa powder
  • 2 tbsp Maple Syrup

Instructions

  1. Blend all ingredients together until smooth, serve immediately
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Peanut Butter & Caramel Eclairs: GBBO Week #8

Peanut Butter & Caramel Eclairs: GBBO Week #8
The first challenge of patisserie week was cream horns, which are spirals of pastry filled with cream and sometimes jam or creme patisserie too. The judges wanted two different flavours of cream horns, 12 of each flavour. The bakers could use ruff, puff or flaky pastry. Paul thought puff pastry was the way to go, while Mary was more concerned about the cream horn being filled all the way to the bottom. Baker Paul, Ian and Nadiya all went for ruff puff pastry while Flora and Tamal chose to make full puff pastry.

Flora chose peach, lemon and thyme, and butterscotch and smoked almond for her flavours. She topped the cream horns with caramel wafers and tuille cigars which she spent way too much time concentrating on making, rather than focusing on the main event. She also  presented her cream horns upright, but as they were not sealed at the bottom her lemon curd and chocolate fillings dripped out completely so there was none left for the judges to taste. Ian was the only baker to do a second flavour of pastry. He added cocoa to his pastry to make a stripy cream horn with a Black Forest Gateau inspired filling. Unfortunately his different pastries did not bond together and were partly raw inside.

Nadiya made rose and pistachio, and mocha hazelnut cream horns. She seemed quite nervous while her pastry was baking, but it baked beautifully and she calmed down once they were done. She got the usual warnings from the judges about not using too much rose flavour, but after tasting them Paul said it was a very delicate flavour. The judges agreed they looked very good and were uniform with nicely baked pastry.

Tamal went for lime and mascarpone, and malt cream horns. His pastry was crispy and well layered, and the judges were very impressed with his flavours. Baker Paul made coffee and vanilla, and banana cream horns. His pastry was well baked, but judge Paul did not think the banana flavour was strong enough. For his coffee ones, his creme patt was too thick and he hadn’t piped it all the way to the bottom – cue a disapointed Mary!

Mokatines were the technical challenge this week. A recipe from Mary Berry’s baking bible itself. Mary’s fear inducing comment to the bakers before they started was that they should be “sheer perfection”. No pressure then Mary! They are squares of genoise sponge filled with coffee buttercream and covered in chopped nuts and coffee icing.

Nadiya had heard of the recipe before but never made it. Paul struggled the most as he had never made a genoise sponge before, and the recipe had no instructions on how to do so. He made two normal sponges but they did not rise enough. This resulted in him coming last, Tamal came 4th, Flora 3rd, Ian 2nd, and Nadiya won the challenge!

This week’s showstopper was to make a Religieuse a L’anncienne, which is a tower of eclairs separated with biscuits. Think of it as the eclair version of a croquembouche. The judges requested three tiers of eclairs with no help from dowling as support. It also must be decorated with buttercream. Paul was insistent that the flavours come through, and Mary warned that the eclairs must be strong and fully baked as if they aren’t and they bend it could create ‘ghastly’ results. Once the eclair towers were completed, the bakers had to go on a 2 hour lunch break before they were judged to prove they could remain standing.

 

Tamal made passionfruit & mango, and pistachio & raspberry eclairs for his tower. Both he and Ian used very strong flour for their choux pastry and it certainly paid off as neither collapsed. Tamal and Ian also used a star nozzle to pipe out the eclairs to give them more structure and strength. Tamal’s held up, and although his piping was a bit messy, the judges enjoyed his flavours. Ian made cardamom & coffee, and passionfruit eclairs. This really was a perfect challenge for Ian as he is very good at baking engineering. They loved his flavour mix and were impressed by his technique.

Flora used half regular and half strong flour, but still suffered a collapse. She chose coconut & vanilla, and lime and basil for her flavours, but the judges couldn’t taste any of her flavours.

Nadiya and Paul did not use any strong flour for their eclairs which was definitely a mistake as they both suffered structural issues. Nadiya’s flavours were peppermint and bubblegum. I’m not really sure what bubblegum tastes like, isn’t it just sugar? Nadiya’s did collapse, and the judges liked her flavours (well, Mary wasn’t so sure) but thought they were far too strong. Paul’s flavours were vanilla & banana, and raspberry & basil. He added artifical banana extract because he was concerned about it not coming through enough. The judges praised his icing technique and also the bake on his eclairs, although as they were underdone this probably lead to the collapse of his tower.

Paul left us this week. He came last in the technical, Paul wasn’t impressed with his cream horns and his eclair tower collapsed. Star baker was Nadiya as she did so well in the first two challenges. Next episode is all about chocolate!

I was going to make cream horns this week and I did give them a try but it didn’t get past the pastry stage! Firstly the ice cream cones I bought to use as moulds were all smashed in the packet, so I only had two to work with. Then my pastry split apart in the oven, so I gave up on it. I also had problems making the eclairs too. I was feeling stressed after the cream horn disaster and my first batch of eclairs were a soggy mess. I had a break and calmed down, then took more time and got it right second time round. I’m so glad I persisted as they were damn delicious!!

To make the choux pastry I started by putting 200ml cold water and 75g butter in a pan. I heated it until the mixture came to boil.

I removed it from the heat and tipped 125g plain flour into the pan. I beat it with a wooden spoon until it was mixed in. I put it back on a medium heat and beat it in the pan for a few minutes.

I then poured the mixture into a bowl and beat it for a few minutes until it was luke warm instead of hot. I slowly added 3 beaten eggs, bit by bit, and whisked in thoroughly between each addition.

I put the mixture into a piping bag with a round nozzle. I piped out 4 inch long lengths of the pastry onto a lined baking tray. I used a sharp wet knife to stop the flow of batter. They are slightly misplaced in the above photo as I messed one up!

I baked the eclairs on 200C/400F/Gas Mark 6 for 15 minutes, then reduced the temperature to 180C/350F/Gas Mark 4 for a further 20 minutes. This made sure they were really dried out. To make sure they were dry inside I broke one open as a test. If it’s still wet inside just poke holes in the other eclairs and give them another 5 minutes in the oven. They weren’t as straight as I wanted (I think the fan in the oven blew them over a bit!!) I stored them in tupperware box overnight as I didn’t have time to fill them the same day.

I melted some dark chocolate, about 200g, and dipped each eclair in it to coat the tops.

I then melted 40g peanut butter candy melts and piped a zig zag pattern over the dark chocolate once it was set.

I made the filling by mixing 90g peanut butter, 300ml double cream, 200g icing sugar, 2 tsp Dr Oetker caramel flavouring and 1 1/2 tsp salt.

I filled the eclairs with the mixture using a piping bag and a star nozzle, and tucked in! They were super sweet, salty and nutty – such a good combination! You need to eat the eclairs straight away, or at least the same day. If you don’t fill them they will last a couple of days in an airtight container. They are also really good filled with plain whipped cream!

I am entering these eclairs into Baking Queen’s challenge Perfecting Patisserie, there is no specific theme this month.

I’m entering this into the Bake Off Bake Along hosted by Rhyme & Ribbons and This Particular.

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Peanut Butter & Caramel Eclairs

Ingredients

  • 75 g Butter
  • 200 ml Cold water
  • 125 g Plain flour
  • 3 Eggs
  • 200 g Dark chocolate
  • 40 g Peanut butter candy melts
  • 90 g Peanut butter
  • 300 ml Double cream
  • 200 g Icing sugar
  • 2 tsp Caramel extract
  • 1 1/2 tsp Salt

Instructions

  1. To make the choux pastry put the cold water and butter in a pan and heat until it comes to a boil
  2. Remove from the heat and tip the plain flour into the pan. Beat it with a wooden spoon until it's mixed in. Put it back on a medium heat and beat it in the pan for a few minutes
  3. Pour the mixture into a bowl and beat it for a few minutes until it is luke warm instead of hot. Slowly add the eggs, bit by bit, and whisk in thoroughly between each addition
  4. Put the mixture into a piping bag with a round nozzle. Pipe out 4 inch long lengths of the pastry onto a lined baking tray. Use a sharp wet knife to stop the flow of batter
  5. Bake the éclairs on 200C/400F/Gas Mark 6 for 15 minutes, then reduce the temperature to 180C/350F/Gas Mark 4 for a further 20 minutes. Poke small holes into the ends of each éclair and bake for a further 5 minutes
  6. Melt the dark chocolate and dip each éclair in it to coat the tops. Leave the chocolate to set
  7. Then melt the peanut butter candy melts and pipe a zig zag pattern over the dark chocolate
  8. Make the filling by whisking together the peanut butter, double cream, icing sugar, caramel extract and salt. Fill the éclairs with the mixture using a piping bag and a star nozzle
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Peanut Butter Oreo Truffles

Peanut Butter Oreo Truffles
I recently posted a recipe for a Golden Oreo Cheesecake that I’d made with one of the new oreo flavours that have recently been released in the UK. The other new oreo flavour is peanut butter and I promised you I’d also post a recipe with them, well here it is! These decadent no bake Peanut Butter Oreo Truffles are super easy to make and are a peanut butter and oreo lovers dream.

Both Peanut Butter Oreos and Golden Oreos are now widely available in all major UK supermarkets.

I whizzed up 280g of peanut butter oreos in a food processor until they became fine crumbs. I saved three of the oreo for my photos and also to taste them!

I mixed 140g full fat cream cheese into the oreo crumbs until fully combined.

I took bits of the mixture and rolled them into balls between my palms. The mixture was a little sticky but easy enough to work with. I put the balls onto a lined baking tray and put them in the freezer for an hour.

To cover the truffles I used 200g peanut butter flavour candy melts. I’d never used candy melt before and when they melt they are quite a lot thicker than chocolate. To thin them down I used about 1 tsp of a vegetarian shortening called Crisp n Dry. This gives it the same consistency as chocolate so much easier to dip.

For decoration I melted 6 blocks of dark chocolate and drizzled it over the truffles.

Once the chocolate is set, dig in! I told you these were a super easy treat to make. The peanut butter flavour of both the candy melts and oreos is sooo good! Try not to eat them all at once!

I am entering these into myself and Cakeyboi’s challenge, Treat Petite. This month’s theme is anything goes!

NB. I was sent the oreos for free to bake with, all opinions are my own.

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Peanut Butter Oreo Truffles

Ingredients

  • 280 g Peanut butter Oreos
  • 140 g Full fat cream cheese
  • 200 g Peanut butter Candy Melts
  • 1 tsp Shortening or vegetable oil
  • 6 squares of Dark chocolate

Instructions

  1. Whizz up the peanut butter oreos in a food processor until they become fine crumbs
  2. Mix in the cream cheese until fully combined
  3. Take bits of the mixture and roll them into balls between your palms. Put the balls onto a lined baking tray and put them in the freezer for an hour
  4. Melt the peanut butter candy melts with the shortening. Dip each truffle and coat it completely. Put onto some baking paper to set
  5. Melt the dark chocolate and drizzle it over the truffles, once set they are ready to eat
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