If you've always loved a good peanut butter jelly sandwich and if you are not averse to a luxuriously rich buttery cake, I suggest you bookmark this and bake it at the first opportunity you have. This cupcake is gloriously addictive and beats Magnolia Bakery's Cupcake hands down effortlessly!
So far, I've had pretty good results with the recipes from Martha Stewart's Cupcakes. I only wish I have the time to bake every single one of them. (See here , here and here for the recipes I have tried...)
The recipes are in general not too sweet though I normally still try to tune down the amount of sugar used. I like it that Martha Stewart's book features a good collection of more adult and classic cupcake flavours and design.
This cupcake is moist and delicious enough to eat on its own. The incorporation of coarsely chopped roasted salted peanuts adds lovely texture to every bite but the creamy peanut butter frosting is one icing on the cake that takes you to the realm of cake-bliss. I would gladly lick the frosting from a spoon.
However, be warned, the deliciousness is the result of copious use of sour cream, thick cream,cream cheese and of course, creamy peanut butter! However, your inhibition gets lost at first bite. So enjoy and worry later!
I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog. Please do take time to check out the event here.
Recipe : (Adapted from Martha Stewart's Cupcake with minor adjustment)
1 3/4 cups all purpose flour
1/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup /136g unsalted butter
1 cup sugar
2/3 cup creamy peanut butter (I used 100g)
3 large eggs
1/2 tsp vanilla extract
1/2 cup sour cream
3/4 cup coarsely chopped roasted salted peanuts
Creamy Peanut Butter Frosting
1/2 cup strawberry jelly or jam
Creamy Peanut Butter Frosting
6oz (170g) Cream cheese @ room temperature
1/3 cup (40g) Confectioner's / icing sugar
1 cup (200g) Creamy peanut butter
1/2 tsp Vanilla extract
1/2 cup Heavy cream (whipping type)
Method :
Cupcake
1. Preheat oven to 190C (375C). Line standard muffin tin with paper liners. Sift flour, baking soda, baking powder and salt.
2. In a mixing bowl, cream butter and sugar until pale and fluffy. Reduce speed to low. Mix in peanut butter, add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
Mix in vanilla extract. Add flour mixture gradually and mix well to incorporate. Mix in sour cream and peanuts.
3. Divide batter evenly among lined cups, filling each 3/4 full. Bake at 190C for 20 min until a cake tester inserted in centers comes out clean.
4. Cool down cupcake completely and frost with creamy peanut butter frosting. Leave a small well in the middle of the cupcake. Add a dollop of strawberry jam into each well.
Creamy Peanut Butter Frosting
1. Cream cream cheese and sugar together until pale and fluffy.
2. Add peanut butter and vanilla extract and mix until well blended.
3. In a separate bowl, whip heavy cream until medium / stiff peaks are formed.
4. Fold the whipped cream into the cream cheese mixture.
No comments:
Post a Comment