Cupcakes: Peanut Buttercream & Maple Buttercream

This was totally an experiment. The texture for some of the cupcakes were slightly harder than expected but luckily for me, they were still pretty edible after dressing them with flavoured buttercream. Anyone who has good sponge cake recipes, please let me know.

Waiting to be dressed...

Sponge Cupcakes (Makes about 18 small cupcakes)
4 eggs
110g sugar
110g flour
25g melted butter

• Preheat oven to 200 deg.
• Whisk whole eggs and sugar together until thick batter consistency. The batter should be pale and creamy and coats the whisk when you lift the whisk up. About 10mins.
• Fold in the flour and ensure that all are properly mixed.
• Add the melted butter and fold in carefully.
• Spoon the batter into the cupcake casings until almost full or 2/3 full.
• Bake for 8-10mins.
• Let the cupcakes cool.

Buttercream
125g butter
80g powdered sugar
1 heaped teaspoon cocoa powder (Optional)

• Whip the butter until it is pale and fluffy. Add the powdered sugar and cocoa powder.
• The cocoa powder was added to give the buttercream some colour. It did not make any difference to the taste of the buttercream.

Peanut Buttercream
3 tablespoons (or more) creamy peanut butter

• Add the peanut butter to HALF of the creamed mixture and continue to whip.

Assembling:
1 orange rind
1 tablespoon orange marmalade mixed with 1 tablespoon of hot water

• Brush the marmalade mixture generously on the top of the cupcake.
• Pipe the peanut buttercream on top and sprinkle orange rind as garnish.

Maple Buttercream
3 tablespoons maple syrup

• Add the maple syrup to the other HALF of the creamed mixture and continue to whip.

Assembling:
White chocolate chips
Strawberry choco flakes
Hundreds & Thousands (Rainbow sprinkles)

• Spoon the maple buttercream on top, spread and sprinkle the toppings as garnish.