Candlebridge Bakery Chocolate & Vanilla Peanut Butter Cupcakes with A Crushed Walnut Topping!

Pure Cupcake decadence with a glorious chocolate or vanilla fondant cream frosting!! Specially written recipe for Mister Hubs who loves peanutbutter and cupcakes!!

1. 1

   First of all, place your paper cups in your cupcake moulded trays.

2. 2

   Using an electric mixer, cream the peanut butter and golden castor sugar together until smooth and creamy

3. 3

   On a slower speed, add the beaten eggs, milk, walnut oil and vanilla essence until it becomes rather smooth.

4. 4

   In a separate bowl, begin to sieve together the self-raising flour, powdered cream, baking powder & vanilla sugar together and add the mixed nuts and blend together.

5. 5

   Using a tablespoon at a time, begin to fold in the dry ingredients into the sugary batter until smooth. Let the batter settle for a few minutes while you preheat your oven now to 180oC

6. 6

   Use a Tablespoon and a teaspoon of the batter into each paper cup. Place on the middle shelf of your oven and bake for exactly 17 minutes.

7. 7

   To make the VANILLA FROSTING: Vanilla & Chocolate Frosting
   
   (a) Sieve the icing sugar first of all into a large bowl. In a cup or measuring jug, measure out your boiled water, vanilla essence, glycerine, glucose & mix it all together until the glucose has melted.
   
   (b) Make a well in the icing sugar, and pour in the vanilla liquid and mix until it resembles toothpaste in substance
   
   (c) After you have iced six of your cupcakes, now add about 3-4 tablespoons of chocolate powder and mix it to a paste and ice the remaining six cupcakes and shake over the crushed walnuts. Chill overnight!
   
   ** Original recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen, 31st March 2011