Honey Peanut Butter Stuffed Cupcakes

Preheat the oven to 180°C standard/160°C fan-forced. Line 6 standard muffin holes with cases.

In a large bowl, whisk together the milk, oil, honey, egg and vanilla extract until smooth. Add the sugar and whisk to combine.

Add the flour and baking powder, and mix with a spoon only until no lumps remain - don’t overmix.

Divide among your prepared muffin cases and bake for 15 minutes, or until golden on top, and a skewer inserted comes out clean.

Allow to cool for 5 minutes in the tin, before transferring to a cooling rack to cool completely. Only once cooled completely, use a knife to cut a small circle in the top of each cupcake, removing the centre to form a cavity.

To make the filling, whisk together the Pic's Honey Peanut Butter, honey and milk until a thick but pourable consistency.

Fill the cavity of each cupcake with the peanut butter and honey mixture.

To make the icing, beat the Pic's Honey Peanut Butter and butter using a stand mixer or electric beaters until thick, pale and well combined. Add the icing sugar, about ¼ cup at a time and beating well in between each addition, until thick. Add more icing sugar if it is not thick enough.

Pipe or spread the icing on each cupcake. Decorate with salted peanuts and enjoy!