Honey roasted peanut cupcakes

Happy 4th of July!

This year my red, white and blue dessert is healthy and super delicious. I made cupcakes with grounded honey roasted peanuts, topped with fresh whipped cream, blueberries and pomegranate seeds.

Honey Roasted Peanut Cakes topped with Whipped Cream, Fresh Blueberries & Pomegranate seeds

Ingredients:

1 cup honey roasted peanuts, freshly grounded
1 cup whole wheat flour
1/2 stick sweet cream butter
2 large eggs
1/4 cup light brown sugar
8 oz fresh whipped cream
1/4 cup fresh blueberries
1/4 cup fresh pomegranate seeds

Preheat the oven to 400F. Line cupcake pan with silicon cupcake liners.
Separate eggs. Using electric mixer beat the egg whites on the high speed till frothy. Set aside. In the other bowl beat yolks and sugar with an electric beater until thick and pale. Add butter, peanut meal, flour and 4oz of whipped cream. Fold to combine with egg whites.
Pour the mixture into the tins and bake for 20 minutes or until a fork inserted into the center comes out clean. Let them cool.
In the meantime whip the rest of the fresh whipped cream with mixer till nicely done.
Decorate cupcakes with whipped cream, fresh blueberries and pomegranate seeds.
I wanted to make tasty cake recipe and it is truly wonderful. Never grounded honey roasted peanuts before and used it in a batter, great choice. Cakes are moist, airy and delicious.
Enjoy!

Now, let’s the celebration begin with bbq, fireworks, wonderful desserts, family and friends!
Happy 4th of July!