It’s been a long time since I made anything with peanut butter. Yeah, I’ve made peanut butter chocolate fudge about a year ago, and some peanut butter ice cream, but I haven’t actually baked with it since April of 2010! And I had some really yummy Trader Joe’s peanut butter hangin’ around. So of course, I started thinking about what I could bake with it. Ahhh… cupcakes! I hadn’t made ‘em in a while. Not with frosting, anyway. And the last time I made peanut butter cupcakes, they were Fluffernutter cupcakes. Kid stuff. So how about a fancier, more grown-up peanut butter cupcake, made with organic sea salt peanut butter? Mmm hmm. Maybe some pretty peanut butter frosting? Maybe chocolate chips, or a chocolate sauce?
And… what about throwin’ a pretzel on top? Just because. Just because I can, really.
I haven’t broken Lola out for a baking task in quite some time. So, I thought we’d bond a little over some frosting. That’s Lola *points to the photo to the right* Pretty, pretty Lola. Lola is one of the loves of my life that doesn’t have a heartbeat, but a motor. Seriously, getting her changed my baking life 100%. I didn’t know how deficient I was until she entered my world. Or rather, until my man gifted me with her. If you don’t have a stand mixer, and you bake a lot, you need one. Yes, hand mixers are great, and I love mine tons. But stand mixers are a different animal. Once you get one you’ll never want to use anything else and you’ll even try to stuff your pillow and blanket in the bowl to sleep in it. Or maybe not. I don’t really know anybody that crazy. Hah. Anyway. If you do not have one, and you’d like a chance at winning one (in a beautiful bright blue called ‘Crystal Blue’) then head on over to She’s Becoming DoughMessTic and enter to win it. You can’t really live without one, if you love to bake. And if you’re sitting there thinking, “It’s just a mixer” then you really have no freakin’ idea, buddy.
Okay, what was I saying? Oh. Cupcakes. Yah. Anyway… I wanted to get some baking done before the weather got crazy hot. Things have been so bizarre weather-wise; snow in October, practically no winter, then 80˚ degree temps in March, then almost two weeks of pouring rain straight. I can’t predict how the summer will be but just in case it’s hot as balls, I wanted to bake up some pretty cupcakes.
PEANUT BUTTER CUPCAKES
Makes from 12-18 cupcakes, depending on the size of your pans & how much you fill them
- 1 stick (½ cup) unsalted butter, room temperature
- 1 cup light brown sugar
- 1½ cups all-purpose flour
- ½ cup whole milk
- 1 ½ teaspoons baking powder
- ¼ teaspoon table salt
- ½ cup peanut butter
- 1 tablespoon vegetable oil
- 2 large eggs, room temperature
- 1 teaspoons vanilla extract
- Preheat oven to 350˚ degrees F.
- Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in another small bowl. In the bowl of a mixer, beat butter and sugars in mixer until light and fluffy.
- Add eggs and blend until smooth. Slowly mix in peanut butter, then oil, until combined. Add half the flour mixture and blend slowly.
- When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Scoop into 12 lined baking cups and bake for about 15-20 minutes, or until tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
I could’ve left it at this… but no…
PEANUT BUTTER BUTTERCREAM
- ¼ cup butter, softened
- ¼ cup peanut butter
- 3 cups powdered sugar
- 2-4 tablespoons milk
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- In large bowl, combine butter, peanut butter, sugar, salt, vanilla, and 2 tablespoons milk.
- Mix well, adding more milk as needed to make a fluffy spreadable frosting.
For the cupcakes, just be sure to fill the liners more than halfway so you get a nice rise. I could’ve filled mine more, clearly. You can use whatever kind of peanut butter you want. I obviously used an organic, natural one with a bit of grit. You can use super thick, smooth, crunchy, whatever. The frosting is a bit different. If you use crunchy peanut butter, you can’t really pipe it nicely, so you’ll want to use something smoother unless you want to slap it in a food processor. This frosting is so extremely creamy and soft, and perfectly peanut-ty. Some of the best ever. It pipes into big ol’ swirls of soft-serve-ice-cream looking frosting. Oh, how delicious it is. But no, I didn’t leave it at that, although I could have. And you can too. No. I went further.
So clearly, I made both of these recipes, then when the cupcakes were cooled, I frosted them with a large star tip. Then… then… then, I added the ganache. Yes, ganache. And then topped ‘em with a little pretzel stick. And that was when they were done. My “ganache” is basically 2 tablespoons shortening with ½ cup -1 cup semi-sweet chocolate chips, melted until smooth (either in a microwave in 15 second intervals, stirring in between… or in a double boiler, or just very carefully in a saucepan, and I stress carefully because it will scorch). Ta-da! After being used, the ganache or sauce will harden into a firm, but not too hard layer of chocolate-y goodness. You could also frost on top of it once it’s firmed up, if you prefer. You can use this sauce hardened or in liquid form, it’s very versatile. If you let it harden, it will become the consistency of a soft truffle, almost. You can roll it into balls and dust it with cocoa powder and use it that way. However, it does melt easily in high humidity or heat. It’s the perfect chocolate sauce for topping a creamy peanut butter cupcake.
And you could top them with roasted peanuts if you want, but honestly, pretzels just go so well with peanut butter and chocolate.
While I’m on my way out: congratulations to Tim & Jana who got married yesterday, and a belated happy birthday to my “sister-in-law” Jen (also yesterday!). Cupcakes all around!