Thursday, 11 April 2013

Peanut Butter Cupcakes

What is with my recent obsession with peanut butter?  Only that now that I actually have (or had) a jar in the cupboard, I have been busy trying all the recipes I have been waiting for months to try!  I know that sounds silly, but peanut butter is just one of those items that I constantly forget to buy.

I have been eyeing this particular recipe since last year - it is actually called peanut butter birthday cake, and makes a two layer 8 or 9 inch cake.  But I was anxious to try it out, since it is pretty much mandatory for birthday cakes to be delicious, they are BIRTHDAY cakes after all.  So cupcakes on a spring night that feels like winter - why not?

 To make it even more of an adventure (I know, crazy life I lead) I was recently reading a blog that suggested the key to the most amazing cake was the addition of whipped cream , and I just so happened to have whipped cream on hand (chocolate truffle fail).

These were delicious - really peanut butter-y taste, and soooo light and fluffy - probably the whipped cream!
They were not too sweet, more like

muffins, so next time I might add a little more sugar.  I iced them with my leftover Chocolate Guinness icing.

Peanut Butter Cupcakes 
adapted from Joy the Baker's Peanut Butter Birthday Cake

1 1/8 cup sifted all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 plus 1/8 cup smooth all natural peanut butter
3 tbsp unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1/2 cup plus 1 tbsp buttermilk
1/2 cup whipped cream

Combine flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream peanut butter, butter, and sugars.  Add egg.
Add half the flour mixture to the butter mixture. Pour in buttermilk.
Stir until batter begins to come together, then add the rest of the flour mixture.
Whip cream, add slowly, and finish mixing with a spatula.

Batter will be very thick.  Spoon into paper liners in cupcake tin  - should make about 12.
Bake at 350 degrees for about 20 minutes or until cake tester or toothpick inserted in a middle cupcake comes out clean.

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