Lazy Man’s Peanut Butter Cupcakes

Let’s take a break from all those lakes and parks and trails and come back to the present…

Remember when I said I’m out of self raising flour after I made those ugly looking pumpkin buns and I won’t be attempting anything that requires flour in the foreseeable future?  Well, there’s been… erm… a bit of… how should I say this… a bit of… I suppose we can call this… complication.

You see, when I went grocery shopping last Friday, when I walked pass the baking ingredients section and noticed the muffin cases, I suddenly recalled that I still have a bunch of unused muffin cases at my disposal. Well, they were cheap, I think I paid RM 2 for 100 of them, but still, it would be a waste of money if I throw them away, wouldn’t it be? So, to NOT waste RM 2, I decided to buy another box of self raising flour for much more than RM 2. It was only when I reached home and began unpacking that I finally asked myself: “What the hell have you done?!

So… yeah…

So… today, I am going to show you how I attempted to make what I deluded myself into thinking, is a healthier version of cupcakes.


 

Ingredients:

For a conventional basic cupcake, this is probably what what the ingredient list looks like for a 12 cupcakes recipe:

  • 125g self-raising flour
  • 125g butter
  • 125g caster sugar
  • 150ml milk
  • 2 eggs

My version is tweaked here and there, so it might make you go nuts seeing it…

  • 75g self-raising flour
  • 50g organic instant oats – I imagine replacing some flour with oats means healthier cupcakes
  • 1oog butter
  • 2 tablespoons of peanut butter – I have not enough butter, I think peanut butter can be a good substitute
  • 75g soft brown sugar – again, I imagine soft brown sugar is healthier than caster sugar
  • 3 tablespoons of St Dalfour fruit jam – natural fruit preservative, healthy, right?
  • 150ml milk
  • 2 eggs

Procedure:

  • Pour flour, oats, sugar, butter and peanut butter into mixing bowl. Mix till the mixture becomes sort of crumbly and well combined.

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  • Add milk and keep mixing. Add eggs, 1 at a time and keep mixing. Add fruit jam and lightly fold it into the mixture with a spatula/spoon.

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  • Lay out 12 muffin cases in a muffin tray. Scoop batter into each case as evenly as you can. It’s okay if you do a lousy job on this, you’re not gonna sell them. Uneven = good homemade stuff, right?

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  • Bake in pre-heated oven, 170°C for 22 minutes.
  • Done, let the cupcakes cool down for 10 minutes before eating.

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I actually did not place high hopes that this will turn out well. I felt my batter is too heavy and wet with those peanut butter and milk and jam. In fact I was prepared to accept muffins instead of cupcakes as the end result. Of course if that had happened, I would have posted this as a muffin recipe just to make myself look good.

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But it turned out alright in the end. I mean, yeah, it was a bit more compact and firm than I would have liked, but the texture is still that of a cake. And that’s what distinguishes a cupcake and a muffin. A muffin is bread-like. A cupcake is a cake in the shape of a muffin, sort of. And my cupcakes were delicious, with a subtle peanut buttery and jammy flavor.

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Oh no, what am I saying? No, no no no! A cupcake is not a cake, they’re different! Mom, I did not bake cakes! Cupcakes are different!

 

32 Comments

  1. Oh so this is technically a success bake. LoLoL! I’m so sorry for my comment in your FB. I tot it was one of those failed ones. Hahahahhahahahahahhaa 😛

  2. Ooooh, they look good. I usually prefer cupcakes or cakes over muffins any day. Eating in front of the laptop too, I see… 😀

    On the rare occasions when I bake anything at home, the top part of the cake/biscuit/pastry will be uneven. Who cares about making it all even 😀

    • I always eat in front of my laptop, my laptop table is my dining table. That’s the life of a single man away from home! 😀

  3. What a coincidence! I have just finished baking muffins (blueberry and coconut flavour) and they turned out to be absolutely perfect. Small though! 🙂 Pic posted on Insta. Your cupcakes are also super yummy I guess :)!!

  4. With peanut butter, I can imagine the fragrance in the cupcake.. hmmm… sedap! Homebaked ones are nice..full of quality ingredients…

  5. I used to wonder what is the difference between muffins and cupcakes. Now I know that muffins are denser while cupcakes are lighter. I prefer to bake muffins anytime because I don’t need to use the mixer. For cupcakes, we need to beat butter, sugar and eggs till fluffy. That’s what makes it lighter.

    Well, your modified cupcakes turned out pretty good! Yup, oats in cupbakes/muffins is anytime better than oatmeal or even overnight oats 😀

  6. Whatever it is, I know I’ll love them. Love those peanut cookies, come Chinese New Year time, but the peanut fragrance must be really strong. Many commercially sold ones, can hardly detect the peanut – not nice.

    • Peanut butter is expensive compared to butter, that’s why they don’t use much peanut butter even in peanut cookies! Tsk.. 😐

  7. There’s a very fine line between cupcakes and muffins. For me, the difference is that cupcakes are sweeter and usually comes with a topping of icing or frosting but, technically, it seems the difference is in the mixing method. Ahh…perhaps, our baking expert (PH) can enlighten us on this. 😀

    • It is the difference between cake and bread. Although cupcakes are not same as cakes, for the benefit of my mom. 😉

  8. lol! You are such a great baker. Everything can be replaced by anything. Well done! It looks good to me actually. By the way, please don’t tempt me into baking until I have achieved my ideal weight ( it takes forever to achieve).

    • Me? Great baker? That’s the biggest joke of the century! 😀 😀 😀

      When you have achieved your ideal weight, then it is time to not bake anything anymore, has to maintain. You can only bake when you are still working on it, because then you will be working on bringing down your weight anyway, no changes. My logic foolproof right? 😉

  9. Wah, you memang canggih.. From a 5-ingredient simple butter cupcake recipe, you modified until you get peanut butter & jelly cupcake, not bad wor.. Your cupcakes look very nice wor, I can imagine the fragrant peanut butter smell leh.. Eh, muffin or cake or cupcake, all same to me leh, just that cupcakes are placed into cute cupcake liners..Muffins pulak more densed and heavy..Tu je..

  10. Wah, so tasty! I like to eat firm solid cupcakes. Did you eat all 12 of them on your own or did you share with your friends or colleagues?

    You made only 12 cupcakes this round but you still have many cupcake cases left and also self raising flour left. Why don’t you bake some savoury cupcakes like bacon cupcakes? I am sure you have bacon left from your 3 packs of bacon. 😀

    • It was holiday lah, I was cooped up at home. Finished all 12 alone, in 2 days time.

      Savoury cupcakes, hmm. That would be interesting. Let’s wait and see… 😀

    • No! A cupcake is a cupcake, a muffin is bread in the shape of a cupcake! At least that’s the technical interpretation!

  11. muffin or cupcake, they taste the same to me and i thot they are the same thing probably muffin “ooze out” more from the cup, haha!! so it’s the texture huh, now only I know :p

    • Technically, a muffin is a cupcake shaped bread. A cupcake should have the texture of a cake.

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