peanut butter cups
I decorated with mini beer can picks found at the Decorette Shop
(see post below for more on them)
My husband's favorite sweet treat is a Reese's Peanut Butter Cup so for his birthday I decided to try and make a cupcake version. I used Clare Crespo's brilliant book Hey There, Cupcake! and only made a few changes (Iadded chips and changed the frosting/presentation).
My husband proclaimed these cupcakes "A+ #1 Best Ever!" and the other party goes seemed to feel the same way. They were a smashing success, much more than I'd ever expect something peanut butter to be. And so much so that they've made it onto the cupcake menu for an upcoming wedding I'm baking for (more on that later).
Try them yourselves...
My husband proclaimed these cupcakes "A+ #1 Best Ever!" and the other party goes seemed to feel the same way. They were a smashing success, much more than I'd ever expect something peanut butter to be. And so much so that they've made it onto the cupcake menu for an upcoming wedding I'm baking for (more on that later).
Try them yourselves...
35 cakes for 35th birthday
3 1/2 c. all purpose flour 6 tsp. baking powder 1 tsp. salt 2/3 c. unsalted butter, softened 2 1/2 c. firmly packed light brown sugar 4 eggs 2/3 c. salted peanut butter 1 c. whole milk 2 tsp. vanilla 1/2 - 3/4 bag Reese's chips
Preheat oven to350
Line cupcake tins with liners Sift flour, baking powder and salt in a large bowl In a seperate bowl, cream butter and brown sugar Add eggs one at a time beating each until light fluffy Add peanut butter and mix until smooth and creamy In small bowl combine milk and vanilla To butter mixture, add about 1/4 of the flour mix and mix well
Add about 1/4 milk mixt ure and mix well
Continue, beating after each until smooth Pour batter into tins and bake for about 18-23 min,
until they cakes bounce back when touched Remove and let cool about 10 min before turning out of tins and onto rack to cool completely Chocolate "Dip"
1 bag semi sweet chocolate chips 3 sticks unsalted butter 1-2 c. confectioner sugar 1-2 tbsp godiva liquor (or other liquid as needed)
Melt chocolate in double boiler until melted, remove and let cool but not re-thicken
Beat butter and 1 c. confectioner's sugar until smooth
Add chocolate slowly, beating lightly
Add more sugar if needed, and liquid if needed
Dip cupcakes into chocolate slowly, refrigerate before serving
3 1/2 c. all purpose flour 6 tsp. baking powder 1 tsp. salt 2/3 c. unsalted butter, softened 2 1/2 c. firmly packed light brown sugar 4 eggs 2/3 c. salted peanut butter 1 c. whole milk 2 tsp. vanilla 1/2 - 3/4 bag Reese's chips
Preheat oven to350
Line cupcake tins with liners Sift flour, baking powder and salt in a large bowl In a seperate bowl, cream butter and brown sugar Add eggs one at a time beating each until light fluffy Add peanut butter and mix until smooth and creamy In small bowl combine milk and vanilla To butter mixture, add about 1/4 of the flour mix and mix well
Add about 1/4 milk mixt ure and mix well
Continue, beating after each until smooth Pour batter into tins and bake for about 18-23 min,
until they cakes bounce back when touched Remove and let cool about 10 min before turning out of tins and onto rack to cool completely Chocolate "Dip"
1 bag semi sweet chocolate chips 3 sticks unsalted butter 1-2 c. confectioner sugar 1-2 tbsp godiva liquor (or other liquid as needed)
Melt chocolate in double boiler until melted, remove and let cool but not re-thicken
Beat butter and 1 c. confectioner's sugar until smooth
Add chocolate slowly, beating lightly
Add more sugar if needed, and liquid if needed
Dip cupcakes into chocolate slowly, refrigerate before serving
I decorated with mini beer can picks found at the Decorette Shop
(see post below for more on them)
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