<– Back to Cakes

These were improvised from a number of places…

Makes 18 cupcakes



2 cups of granulated sugar

2 Tablespoons of Peanut Butter

1/2 cup of butter – melted

4 eggs

1 tsp vanilla extract

1 1/2 cups of flour

1/4 teaspoon salt


a 12-hole cupcake tray, lined with paper cases.



Preheat the oven to 170°C(325°F) Gas 3.

 The “all-in-one” method works well for this recipe.


Measure out all ingredients and combine using an electric mixer ideally. No need to fuss about anything else…


Once combined, divide the mix into the cupcake cases and bake for 15-20 minutes, until the smell of peanut butter fills the house =) and a skewer is dry when inserted and removed.


I did also add mini marshmallows to each cupcake which I think was what was responsible for the lovely crackle and crunchy top to these cupcakes.

All in one. (Don’t forget the flour and vanilla extract not featured in this pic).


You can add some marshmallows – or not!
Fluffy inside and lovely crispy top.


I used salted caramel frosting on these and a drizzle of the caramel sauce used to flavour the icing. Plus I added little marshmallows and peanuts doused in the caramel.





I got this recipe from:


Follow the link to watch the video.