After a few busy days preparing and baking my niece's birthday cake (I'll share my customized recipe very soon) I'm finally writting what it's gonna be the very first recipe on the blog.
I picked one of the latest recipes I've tried, Peanut Butter Cupcakes...and it's been such a nice discovery!...and twice a 'first time' to me cause I never tasted peanut butter before nor these cuppies.
Their flavour is pretty intense and the texture is less 'fluffy' than others. Go try them and let me know your thoughts.
Haz click aquí para la receta en español!
Peanut Butter Cupcakes
(makes about 16 cupcakes)
For the cupcakes:
115g crunchy peanut butter cream.
2 teaspoons baking powder.
225g brown sugar.
4 tablespoons softened butter or margarine.
1 teaspoon vanilla essence.
For the frosting:
2 tablespoons softened butter.
225g confectioner's sugar.
200g creamy cheese.
Reese's peanut butter cups.
Place cupcake papers into pan and preheat oven to 180ºC.
Put butter, sugar and peanut butter cream into a large mixing bowl and beat for 2 minutes approx. Gradually add whisked eggs to the mixture beating well, after that pour vanilla extract.
In another bowl stir together flour and baking powder and sift into the batter bowl, alternating flour mixture with the milk.
Put batter in cupcake papers and bake them for about 25 minutes. Set aside and cool in a wire rack.
Beat cream cheese and butter at medium speed until smooth. Sift confectioner's sugar and mix well.
Spread frosting over top of cupcakes and garnish with quarters of Reese's peanut butter cups.
If not serving the cupcakes immediately, cover and place in the refrigerator until serving time.
You can make this recipe 'chocaholic-friendly', simply add chunks of Reese's peanut butter cups into the batter and ice the cupcakes with chocolate.