Triple Peanut Toffee Crisp Cupcakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 2 egg (s)
- 125 g suar, white
- 125 g suar, brown
- 50 g butter, soft
- 125 g peanut butter
- 250 g flour
- 2 teaspoons baking soda
- 100 ml milk
- 1 pinch (s) salt
- Brittle:
- 50 g peanuts, chopped
- 80 g suar, white
For the topping:
- 150 g peanut butter
- 50 g butter, soft
- 200 g cream cheese, room temperature
- 50 g powdered suar, sifted
- 1 pinch (s) salt
- 0.25 can ¼ condensed milk, caramelized
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (fan oven 160), fill a muffin tin with 12 paper cases.
- Beat the eggs with the sugar until frothy.
- In another bowl, stir the butter and peanut butter until frothy. Briefly stir in flour and milk, alternating with baking powder and salt. Briefly fold in the egg cream.
- Pour into the molds and bake for about 20 minutes.
- In the meantime, melt 80 g of sugar in the pan and caramelize until golden brown, stir in the chopped peanuts and pour onto baking paper. Put a second layer of baking paper on top and roll the whole thing as thinly as possible with the rolling pin (be careful! Very hot!) Let cool and break into decorative pieces.
- For the topping, whip cream cheese with 150g peanut butter, 50g butter, powdered sugar and salt until creamy.
- When the cupcakes are done, let them cool down completely.
- Beat the caramel cream until smooth. Squeeze a strip of it from tip to top into a piping bag. Then carefully, without destroying the caramel strip, pour in the frosting.
- Splash on top of the cupcakes for a nice swirl. Decorate with the peanut brittle curd.
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