Peanut Butter Mini Cakes
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Peanut butter was first introduced at the St. Louis World’s Fair in 1904 and gained popularity as a protein-rich food during World War II.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Peanut Butter Mini Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a mini cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter, granulated sugar, and peanut butter until light and fluffy. Beat in the egg.
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Gradually mix in the flour mixture, alternating with the milk. Stir in the vanilla extract.
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Spoon the batter into the prepared mini cake pan, filling each cavity about 2/3 full.
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Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the mini cakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled mini cakes.
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Sprinkle chopped peanuts on top for garnish.
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Serve and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.