12 Hole cupcake tin
12 Cupcake cases
Piping bag
Star nozzle
FOR THE ICING
125 ml Peanut butter
125 ml Clarks Original Maple Carob syrup
100g Soft unsalted butter
250g Full fat cream cheese
FOR THE CAKES
75g Peanut butter (smooth or crunchy)
100g Soft unsalted butter
2 Eggs
180 ml Clarks Original Maple Carob syrup
175g Self raising flour
1 tspn Baking powder
50g Chopped nuts (plus extra to decorate)
Preheat the oven to 160C. Put the cases into the tin.
Beat the butters and syrup until smooth and creamy. Add the eggs, flour, baking powder and nuts and beat together until light and combined. Spoon the cake mix into the cases (I use a spring loaded ice cream scoop).
Bake in the oven for 20 mins until risen, golden and springy to the touch. To make the icing, vigorously beat the peanut butter with the maple syrup until very light and smooth then beat in the cream cheese. Place cakes onto a wire rack to cool. Pipe the icing onto each cake when cool and sprinkle with nuts.
NOTE
Recipe developed by Cathryn Dresser, Great British Bake Off 2012 quarter finalist, as part of the ‘Make the move to maple carob syrup’ campaign by Clarks Maple Syrup.
BY CAT DRESSER
Adapted from Swapping sugar for Clarks Original Maple Carob Syrup