I created this recipe for our local newspaper before I discovered that a few of the products featured were to be discontinued by the store that advertises on the monthly food page. Normally that would send my tail into a spin, but I had played around with a Chocolate & Peanut Butter version using a really delicious peanut butter we get here in NZ. If you haven’t tried Pic’s Really Good Peanut Butter (no, they didn’t pay me to say this nor did they give me free product, I choose to buy their peanut butter because it contains one ingredient: peanuts; it tastes really good; it is made in New Zealand with peanuts sourced from Australia) then you are missing out. It is available at most major Supermarkets plus specialist food stores in New Zealand or you can order it on-line. It is also available in the UK, Australia, and the US. I also use their peanut oil and am hanging out for the Smooth Peanut Butter to appear on our shelves here in Gisborne.
Whenever I bake cupcakes, the kids always call them muffins. They say it just to annoy me but cupcakes & muffins are different creatures, although there is some overlap. Most often, cupcakes have frosting. Sometimes way too much frosting; more frosting than (cup) cake.
I have attempted to improve the health quality of these cupcakes by using wholemeal flour, reducing the sugar and using less icing (frosting). It could be argued that by trying to increase the health factor, I am straying into Muffin territory.