Having received a pot of Duerr's Smooth Peanut Butter to try out, my girls were adamant that they wanted to pair it with Oreos - their all time favourite flavour combination - in a cupcake recipe.
So Ella and Kizzy set to work to make a batch of cupcakes, stuffed with two whole Oreos sandwiched and topped with peanut butter. They are very indulgent...but ever so yummy. They look fabulous too, with layers of sponge cake, Oreo biscuit, cream and peanut butter.
Oreo and Peanut Butter Cupcake Recipe
Ingredients
(makes 12)
4 oz margarine or butter
4 oz golden caster sugar
4 oz self raising flour
2 free range eggs
1 teaspoon vanilla essence
splash of milk
24 Oreo biscuits
1-2 tablespoons Duerr's Smooth Peanut Butter
Method
Cream together the marg and the sugar until light and fluffy.
Beat in eggs and vanilla essence.
Fold in flour.
Add a splash of milk to form a soft batter.
Meanwhile take two Oreos and sandwich together with peanut butter.
Spread peanut butter on top of them.
Put one dessertspoonful of batter into a cupcake case.
Put the prepared Oreos on top.
Put another spoonful of batter on top to cover them.
Spread the batter to cover the sides of the Oreos.
Cook at GM6 for 15 minutes.
Best served warm!
Peanut butter is a staple in our kitchen cupboards. It's great on bread or as an ingredient in satays or desserts. My girls also use it to make Oreo and Peanut Butter Milkshakes! The Duerr's Smooth Peanut Butter was lovely and thick, super smooth and very easy to spread. It is 91% roasted peanuts, making it a deliciously nutty spread.
