In large bowl, beat brown sugar, softened butter and peanut butter with electric mixer
on medium speed until light and fluffy.
Add 1tbsp water and beat with an electric mixer
until light and creamy.
Combine the egg yolks and 1/4 cup of the sugar in the bowl of a stand mixer or use a handheld electric mixer
; beat on medium-high speed, until light, thick and fluffy, for about 5 minutes.
3 Whip the cream using a hand-held electric mixer
or balloon whisk until soft peaks form.
In the bowl of an electric mixer
fitted with the whip attachment,whip the cream cheese with heavy cream and sugar until they reach medium peaks.
2 Using an electric mixer
, add all the cake ingredients altogether and slowly mix until combined then turn up the spread and beat until fully combined.
Use a food processor or an electric mixer
with a paddle attachment to work the butter, icing sugar, flour, vanilla seeds and salt until the mixture just forms a ball of dough.
Using an electric mixer
, hand mixer, stand mixer or simply a bowl and wooden spoon, add milk while beating the mixture the entire time.
In a large bowl of electric mixer
, cream the butter and sugar until fluffy.
Nor are they difficult " though if you don't have an electric mixer
, some muscle will be required to beat the eggs into the stiff batter.
Put the soft butter or olive oil spread, muscovado sugar, vanilla extract, eggs, both flours and yoghurt in a large mixing bowl and beat with an electric mixer
until the mixture is smooth.