Wednesday, November 28, 2012

Peanut Butter Perfection

Peanut butter is something we have to have at home. My husband, unfortunately, is allergic to it but that just means more for me! One of the reasons why I joined a cupcake workshop at Ingrid's Sweet Haven Patisserie was because of the peanut butter cupcakes chef Ingrid would be teaching (and the Tiramisu!).
Of course I couldn't wait to recreate the cupcakes at home. Now the recipe makes a lot so if you're making these and there's only a few of you at home, remember to send some over my way!
See how moist the cupcake is? How creamy the peanut butter frosting? I love this recipe! The peanut butter flavor is not overwhelming and when combined with the frosting, results in the perfect amount of sweetness.

You can pile the frosting up high on the cupcake, the sprinkles are not really necessary but I also have to have sprinkles on my cupcakes!
Peanut Butter Cupcakes

2 and 1/2 cups all purpose flour
1/2 teaspoon fine salt
2 and 1/2 teaspoons baking soda
1/2 cup unsalted butter, room temperature
150 grams smooth peanut butter
150 grams brown sugar
200 grams white sugar
3 large eggs
1 and 1/4 cups fresh milk + 1 and 1/2 tablespoons vinegar


1. In a mixing bowl, combine the flour, salt and baking soda without sifting
2. Using a mixer, cream the unsalted butter, peanut butter, brown sugar and white sugar until light and fluffy
3. Add the eggs, one at a time
4. Pour in the milk with vinegar
5. Add the dry ingredients and and mix until well incorporated. Do not overbeat
6. Divide and pour into cupcake liners
7. Place inside a pre-heated oven 350 degrees F and bake for 20mins or until a toothpick inserted in the center comes out clean
8. Transfer to a wire rack, cool cupcakes completely before decorating

1/4 cup unsalted butter
1/4 cup refrigerated margarine
125 grams smooth peanut butter
1/2 teaspoon pure vanilla extract
2-3 tablespoons fresh milk
3-4 cups confectioner's or icing sugar

In a mixer bowl, combine butter, margarine and peanut butter until thick. Add vanilla, milk and gradually add the confectioner's sugar until desired consistency is reached.

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