Peanut Butter Cupcakes

Everytime someone tells me they hate peanut butter, I look at them with my eyes wide open. Yes yes, it’s full of fat and calories but then again, what would a PB&Jam toast be without peanut butter (a jam toast, I get ya). Anyways, the other day I was bored (understand procrastinating) and decided to use the PB powder I had recently bought. PB powder has got like a fourth of regular PB calories, so even though it doesn’t taste exactly like the real thing, it’s a good option for health conscious people or those who just love PB too much *cough* even though they’re allergic *cough* and wanna eat more PB without feeling guilty . I found out what works for me is to add a pinch of salt and a tiny bit of maple syrup to the powder once I’ve added water. But enough talking, here’s the recipe 🙂

[recipe title="Peanut Butter Cupcakes" servings="9" time="45min" description="Peanut Butter Cupcakes, perfect with an Afternoon Tea"]

[recipe-ingredients]
– 3/4 cup sugar
– 1/2 cup flour
– 1/2 tsp baking powder
– 4 tbsp peanut butter or 4 tbsp powdered peanut butter
– 2.5 tbsp softened butter
– 1 egg
– 1/2 cup
– Pinch of salt
– 1/4 to 1/3 cup milk as needed
[/recipe-ingredients]

[recipe-directions]
1. Pre-heat your oven to 360°F/180°C
2. In a bowl, mix the flour, sugar, baking powder, peanut butter and salt
3. Add the beaten egg, the softened butter
4. Add the
5. Divide the mixture among cupcake cups and place in a cupcake tray
6. Optional: Sprinkle with some brown sugar
7. Bake for about 25 min, or until a knife comes out dry
[/recipe-directions]

[/recipe]