While I am determined to make my new year the best one yet there will always be an underlying feeling of sadness. My best friend is moving interstate.
Saying goodbye is always hard and while we know it isn't forever there is still a depressing feeling that for the next few years we are going to miss alot of each others lives.
Our other bestie, Sarah, and I finally had a chance to do a little farewell dinner (Fish fingers sangas by request. LOL). There were lots of tears but also lots of laughs!
I made these Peanut Butter cupcakes for two reasons, 1. Cupcakes are one of the things we used to make together all the time and 2. We love peanut butter!
There were light and fluffy without that overwhelming sickly peanut butter taste.
Makes approx 12 large cupcakes Ingredients:
100gm butter - softened
3/4 cup caster sugar
2 tbl spoons smooth peanut butter
1/2 cup milk
1 1/2 cups self raising flour
125gm butter - softened
2 cups icing sugar
1-2 tbl spoons smooth peanut butter
1. Pre heat oven to 180°C . Line a cupcake/muffin tray with paper cases. Using an electric beater, beat the butter and sugar together until light and creamy. Add the peanut butter and beat until combined.
Add the eggs, one at a time, beating well after each addition.
2. Gently fold through half the flour and half the milk until combined. Repeat with remaining flour and milk. Divide the mixture between the paper cases.
3. Bake in the oven for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in the tray for 5 minutes then place on a wire rack to cool completely.
4. Meanwhile to make the icing, use electric beaters to beat the butter until pale in colour, add the peanut butter and mix until combined. Gradually add the icing sugar a little at a time while continuing to beat. Spread the icing onto cooled cupcakes.