Monday, 13 July 2009

Chocolate Cupcake and Peanut Butter Icing

Chocolate and peanut butter are always together. Las weekend was very lazy day for me but I still want to bake something. I decided to bake cupcake and I found this Chocolate Cupcake and Peanut Butter recipe from foodnetwork

My house always keeps extra Peanut Butter and last few day I thought my Peanut Butter going to finish soon, so I bought the big bottle, after came back from shopping and found I already got big bottle at home, which is my hubby had bought a week earlier. So I have too much Peanut Butter at home now I need to find the way to finish it before it’s expire.

This recipe have adapted from the original here and Thank you for sharing a wonderful recipe. I have changed some ingredient according what I had in my kitchen. The cake came out was very nice. My kids love it so much.

Chocolate Cupcake and Peanut Butter Icing

  • 12 tablespoon or 180 grams unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 medium egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk or 1 cup fresh milk + 1 teaspoon lime juice
  • ½ cup yogurt, at room temperature
  • 2 tablespoon brewed coffee
  • 1 - 3/4 cups self raisin flour
  • 1 cup coco powder
  • 1-1/2 teaspoon baking soda
  • ½ teaspoon salt
  • Chopped salted peanut, to decorate, optional
  1. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
  3. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.
  4. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt.
  5. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
  6. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
  7. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  8. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Peanut Butter Icing
  • 1 cup confectioner’s sugar
  • 1 cup creamy peanut butter
  • 5 tablespoon unsalted butter, at room temperature
  • ¾ teaspoon pure vanilla exact
  • ¼ teaspoon salt
  • 1/3 cup whipping cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Photo by MaeJJ

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