By Lakeland (blog.lakeland.co.uk)By SKIPPY® (www.peanutbutter.uk.com)CUPCAKE HEAVENWWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 37
Mini lemon curd
sponge cakes
MAKES 12
For the sponge
175g (6oz) unsalted butter, at room
temperature
175g (6oz) caster sugar
175g (6oz) free-range eggs (roughly
3 large eggs), beaten
1 tsp vanilla extract
175g (6oz) self-raising flour
a pinch of salt
For the buttercream
150g (5½oz) unsalted butter,
softened
300g (10½oz) icing sugar, sifted,
plus extra for dusting
1 tsp vanilla extract
To fill
6-8 tsp lemon curd
1 Preheat the oven to 180°C/Gas
Mark 4.
2 Cream the butter and caster sugar
together until the mixture is pale and
light. This is easiest using a free-
standing mixer and will take about
3-4 minutes on medium speed.
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cupcakes
MAKES 24
430g (15oz) chocolate cake mix
320g (11½oz) SKIPPY® Smooth
Peanut Butter
455g (1lb) vanilla buttercream icing
1 Prepare the cake mix, then bake and
cool the cake according to the packet
directions for cupcakes.
2 Meanwhile, in a medium bowl, blend
together 19 0 g (6 ¾oz) peanut but ter and
the icing until smooth; spread evenly
over the cupcakes.
3 In a small microwaveable bowl,
microwave the remaining peanut butter
on full (10 0%) for 3 0 seconds, or until
melted. Drizzle over the cupcakes.
3 Gradually add the beaten eggs,
mixing well bet ween each addition and
scraping down the sides of the bowl
from time to time. Add the vanilla
extract and mix again.
4 Sift the flour and salt into the bowl and
fold in using a large metal spoon or
rubber spatula until the mixture is glossy
and smooth.
5 Divide the mixture between a
Lakeland 12-hole Mini Sandwich Pan
(roughly 1 heaped dsp mixture in each
well) and level with a teaspoon.
6 Bake on the middle shelf of the oven
for about 15 minutes until golden,
well-risen and a wooden skewer
inserted into the middle of the cakes
comes out clean.
7 Leave the cakes to rest in the tin for
2 minutes, then carefully ease out onto
a wire cooling rack until cold.
8 To make the buttercream, cream
together the butter, icing sugar and
vanilla extract until pale and light.
9 Cut each of the cakes in half and
spread the bottom layer with
buttercream. Top with a teaspoon of
lemon curd and sandwich with the top
cake layer. Lightly dust with icing sugar.