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KIKIRIKI U ČOKOLADI

Za ljubitelje maslaca od kikirikija

Sastojci:

Tijesto:
100 g mekog maslaca
1 šalica šećera
1 jaje
1 žlica kiselog vrhnja
½ dl kipuće vode
½ dl mlijeka
1 vrhom puna žlica kakaa
1 šalica brašna
1 žličica praška za pecivo
prstohvat soli

Krema:
80 g mekog maslaca
2 žlice maslaca od kikirikija
1 žlica krem sira
1 šalica šećera u prahu
1 žlica mlijeka
prstohvat soli
1 – 2 žlica namaza od čokolade

Priprema:

Pećnicu zagrijte na 160 °C.
U kalup za muffine stavite papirnate košarice.
Brašno prosijte sa solju, praškom za pecivo i kakaom.
Mikserom tucite maslac. Kad se zapjeni, dodajte šećer, vrhnje, a potom i jaje. Miješajte dok ne posvijetli.
Dodajte naizmjence brašno i mlijeko. Na kraju ulijte vrelu vodu.
Smjesom punite košarice do ¾ visine. Pecite 20 – 22 minute.
Ohladite.

Napravite kremu. Maslac tucite s maslacem od kikirikija, krem sirom i solju da se zapjeni. Dodajte šećer u prahu i miješajte dok smjesa ne postane jednolična.
Odvojite 3 žlice pa pomiješajte s čokoladnim namazom.
Vrećicu za ukrašavanje sa zvjezdastim otvorom naizmjence punite žutom i crnom kremom.
Kremom ukrasite kolače.

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CHOCO PEANUT CUPCAKES

For peanut butter lovers

Ingredients:

For the dough:
100 g butter, softened
1 cup sugar
1 egg
1 tbsp sour cream
½ dl boiling-hot water
½ dl milk
1 heaping tbsp cocoa powder
1 cup flour
1 teaspoon baking powder
a pinch of salt

For the crème:
80 g butter, softened
2 tbsp peanut butter
1 tbsp cream cheese
1 cup icing sugar
1 cup milk
a pinch of salt
1-2 tbsp chocolate spread

Method:

Preheat the oven to 160 °C.
Place the cupcake liners in the muffin tin.
Sift the flour with the salt, baking powder and cocoa powder.
Beat the butter with a mixer until foamy. Add the sugar, cream and the egg and beat until light in colour.
Add the flour and milk alternately. When well beaten, add the hot water.
Fill ¾ of each muffin liner with the mixture and bake for 20-22 minutes.
Leave to cool.

To make the crème, beat the butter, peanut butter, cream cheese and salt until foamy. Add the icing sugar and beat until uniform.
Transfer 3 tbsp of the crème to a separate bowl and mix with the chocolate spread.
Fill a pastry bag with a large star nozzle with the yellow and dark crème alternately.
Decorate the cupcakes.

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