Peanut butter cupcakes with peanut butter frosting

Set the oven to 350 and line two muffin tins with 18 papers.

Sift the flour into a big bowl - sifting is optional - and add the baking powder and baking soda.

Add the salt after sifting, since the grains are too big for the sifter, and whisk to distribute the leavening agents and salt.

In a separate bowl combine the sour cream, creamy peanut butter and light brown sugar, breaking up any sugar clumps by hand so they do not melt into an empty sweet void during baking.

Add the whole milk, veggie oil, egg and vanilla extract and whisk until smooth; the peanut butter and sour cream give the most resistance.

Make a well in the flour mixture, pour in the peanut butter mixture and whisk by hand until just combined. Do not overmix.

Hunt for any flour pockets at the bottom, then mix a few seconds more.

Scoop about a quarter of a cup per paper without overfilling.

Bake at 350 for about 22 minutes, or until a skewer inserted in the middle comes out clean.

Baking position note: the top third of the oven gives a more golden top with larger cracks, the bottom third a lighter softer top and darker bottom. Bake in the middle for consistency.

Put the creamy peanut butter and the softened unsalted butter in the bowl of a stand mixer and mix on medium high about a minute until creamy and smooth with no bits of butter left.

With the mixer on low add the powdered sugar in four half-cup batches, scraping the bowl as needed.

Add a teaspoon of vanilla to loosen the very thick frosting.

Add the heavy cream, increase to medium high and mix until light, fluffy and smooth, scraping the bowl down.

Pipe onto the cooled cupcakes starting in the centre and moving out, or pipe a simple flat rosette for less frosting and more cake.