PEACE,LOVE & PEANUT BUTTER CUPCAKES #DESSERT #PEANUT
I had been keen on preparing and cooking since early on. My mother and father would give me a chance to help in the kitchen, and I'm almost certain I was placing broils in the stove when I was 14 years of age, so supper could be prepared when my all day working guardians were home and we could all appreciate supper together.
That was one thing my father demanded. Consistently we had supper as a family. Now and then father would cook, he was Italian and an astonishing cook (having worked in and possessed cafés before), and here and there mother would cook (with father looking out for her shoulder to ensure she was 'doing it right' haha) You could state he was a fussbudget when it came to sustenance, much such as myself. Most evenings my mother would be home after my father, so he would be the one in the kitchen. It was consistently a joke that my sibling, two years more established than I, would be served first. This returns to an Italian convention where the kid is the 'ruler of the family.' I surmise since he was the primary grandson conceived on that side of the family, and a kid, he was dealt with like a little sovereign, and my Nonna ensured it haha. Regardless of whether I were sitting at the table first, his plate would be put at his spot, and after that mine. It was a running joke for us. How I miss family suppers.
Ingredients:
Creamy Peanut Butter ‘pie’ Cupcakes:
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
Directions:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three-
- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Ingredients:
Creamy Peanut Butter Frosting:
- 1 cup butter, slightly softened
- 3-4 cups icing sugar (more/less depending on consistency)
- 1 cup natural creamy peanut butter
- 1 tbs. pure vanilla
- splash of milk (I used almond milk due to allergy, can use soy, rice, coconut etc.)
Directions:
- In stand mixer, using paddle attachment, cream buter until light and fluffy. Add Vanilla and mix once more.
- Add peanut butter, and mix again until combined.
- Add Icing sugar one cup at a time, alternating with a splash of milk until desired consistency reached. You want it stiff, but still creamy and soft so you can run a knife through it.
- Continue mixing until you have a frosting consistency.
- You can pipe it with an icing bag onto the cupcakes, or use the back of a spoon or a knife/spatula to frost cupcakes.
For more detail :http://bit.ly/2Kop1DE
