It's Raining Cupcakes!

 

     As of late, the weather here has not been conducive to lounging by the pool and enjoying the usual pleasures of summertime.  It's been cool and rainy and for the most part, dreary.  While that does not bode well for our pool, it sure does benefit our kitchen (and the sweet tooth's of my family and friends!).  I've been baking up a storm!

 

     The following is one of the many new recipes that I have tried over the past week or so.  It's very flavourful, but the next time I think I'll make the batter chocolate.  Two of my favourite flavours are incorporated in this recipe and they didn't last long on the cake plate! Whip up a batch and you'll see what I mean.



 

 

 

Peanut Butter Cup Cakes 

For the cupcakes you will need:

 

2 cups all-purpose flour

1 1/2 tsp baking powder

3/4 tsp salt

1 1/4 sticks butter, softened

1 cup sugar

3 large egg whites

1 tsp vanilla extract

3/4 cup water

1/4 cup chopped peanuts

1/4 cup mini chocolate chips

 

• Heat oven to 325 degrees and line tins with paper liners
• In a small bowl, whisk together flour, baking powder and salt
• In a large bowl, beat butter until smooth
• Add sugar and beat until fluffy
• Add egg whites, one at a time, beating well after each
• Beat in vanilla
• On low, beat in half of the flour mixture, then 3/4 cup of water
• Beat in remaining flour mixture until well combined
• Fold in peanuts and chocolate chips
• Fill liners 3/4 full and bake for 18- 22 minutes

 

 

For the Frosting You Will Need:

1/2 stick butter, softened
1/4 cup smooth peanut butter
2-3 cups confectioners' sugar
3 tbsp milk
1/8 tsp salt
mini Reese's peanut butter cups and cocoa powder for garnish

• Beat butter and peanut butter until smooth and creamy
• Add salt and the sugar 1 cup at a time, alternating with milk until you reach your desired consistency
• Pipe over cooled cupcakes and garnish with mini Reese's peanut butter cups and sprinkle with cocoa powder