Peanut caramel cupcakes difficulty ** #41

Makes 16
Preparing time: 20 minutes 

Cooking time: 15-20 minutes 

Ingredients:

• 65 g slightly salted butter, softened
• 65 g light sugar
• 65 g self-raising flour 
• 1 egg 
• 50 g salted peanuts, plus extra to decorate

For the frosting 

• 50 g slightly salted butter
• 100 g light sugar 
• 3 tablespoons milk 
• 75 g golden icing sugar 

1. Beat together the butter, sugar, flour and egg in a bowl until pale and creamy 
2. Stir the chopped nuts 
3. Divide the mixture evenly between 16 mini silicone muffin cases arranged on a baking sheet 
4. Bake in a preheated oven 180 C(350 F),Gas Mark 4, for 10-12 minutes,
5. Leave to cool in the cases for 2 minutes 
6. Transfer to the wire rack to cool completely 
7. Make the frosting 
8. Heat the butter, sugar and milk in a saucepan until the sugar dissolves 
9. Bring to the boil and boil for 1 minute until the mixture turns slightly syrupy 
10. Remove from the heat and pour into a heatproof bowl 
11. Sift the icing sugar into the bowl and beat until the mixture is smooth and fudge-like 
12. Spread over the cakes and scatter with chopped peanuts.
13. Enjoy! :-)