Peanut Butter Mini Cakes

Peanut Butter Mini Cakes recipe pinit

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.

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins
Servings: 6 Calories: 1800
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a mini cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter, granulated sugar, and peanut butter until light and fluffy. Beat in the egg.
  4. Gradually mix in the flour mixture, alternating with the milk. Stir in the vanilla extract.
  5. Spoon the batter into the prepared mini cake pan, filling each cavity about 2/3 full.
  6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the mini cakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  8. In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled mini cakes.
  9. Sprinkle chopped peanuts on top for garnish.
  10. 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.

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