Friday, 17 September 2010
Chocolate & Peanut Butter Cupcakes
As cupcakes are an American invention I decided to go with chocolate and peanut butter cupcakes. Not only a delicious combination, but also one that is decidedly American.
The chocolate cupcakes were good, but to me their main purpose was as a carrier for the divine peanut butter frosting. This is a recipe I have adapted from a standard vanilla buttecream recipe and one I have made lots of times in the past few months. It produces a thick, yet creamy peanut butter buttercream that’s not too sweet and is intensely flavoured with peanut. There is nothing worse than being promised a peanut butter flavour only to find it practically non existent.
After a swirl of the frosting I added some chocolate covered peanuts to decorate and add a bit of crunch. As I’m sure everyone has got their own favourite chocolate cupcake recipe I am only giving the frosting recipe below (leftovers taste great on toast too – shh!)
Peanut Butter Frosting
80g smooth peanut butter
260g icing sugar
Make sure the butter is soft. Cream the butter together with the peanut butter until smooth and well combined.
Add the icing sugar, a third at a time, mixing well until incorporated. Add the milk as and when needed if it becomes a bit stiff.
Use more milk to slacken the frosting to the right piping consistency.
Fill a piping bag fitted with a large star nozzle. Pipe on top of your chosen cupcakes and decorate with a few chocolate covered peanuts to decorate.
Eat and enjoy.
Makes enough for 12 cupcakes