Here is the recipe requested by some of the ladies in the Peanut Butter thread. These were so good! I made them for my niece's kindergarten party and thought the kids might ignore them in favor of the Hostess and Duncan Hines goods, but to my surprise they couldn't get enough of these!! The flavor is excellent: a nice balance of the peanut butter and chocolate! Sorry, the magazine did not provide nutrition info.
PEANUT BUTTER CUPCAKES (from Organic Style but NOT a clean recipe!!)
Prep Time: 35 minutes
Total Time: 1 hour 25 minutes
Makes: 20 cupcakes
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup creamy natural peanut butter (I recommend Smucker's all natural!)
1 large egg
1 teaspoon pure vanilla extract
1 2/3 cup granulated sugar
1 cup whole milk
FROSTING
3 ounces milk chocolate, chopped
5 tablespoons unsalted butter, softened
2 tablespoons heavy cream
1/4 teaspoon vanilla
pinch of salt
3/4 cup confectioners' sugar
Sprinkles for garnish (optional)
1) Position an oven rack in upper third of oven and preheat to 350. In a small bowl whisk together flour, baking powder and salt. In a large bowl, with an electric mixer on low speed, beat peanut butter, egg and vanilla until blended. Beat in about 1/4 milk until smooth. Add flour mixture alternately with remaining milk and beat until just combined.
2) Place paper liners in 20 1/3-cup muffin tins. Fill each a scant 2/3 full with batter. Bake about 25 minutes until lightly browned around edges and a toothpick inserted in center comes out clean. Leave in tins until cool enough to handle. Remove from tins and let cool completely on wire racks.
3) Meanwhile, make frosting. Bring a saucepan of 1 1/2 inches water to slight simmer. In a heatproof bowl set on the saucepan, melt chocolate with two tablespoons butter, stirring until smooth. Remove from heat and let cool to room temperature. In a large bowl with electric mixer on medium high speed, beat 3 tablespoons butter, cream, vanilla and salt until smooth. Add confectioners' sugar gradually, beating after each addition. Add chocolate mixture and beat until smooth. Ice cooled cupcakes with frosting and garnish with sprinkles.
Enjoy!
Sparrow
___________________
www.scifichics.com
PEANUT BUTTER CUPCAKES (from Organic Style but NOT a clean recipe!!)
Prep Time: 35 minutes
Total Time: 1 hour 25 minutes
Makes: 20 cupcakes
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup creamy natural peanut butter (I recommend Smucker's all natural!)
1 large egg
1 teaspoon pure vanilla extract
1 2/3 cup granulated sugar
1 cup whole milk
FROSTING
3 ounces milk chocolate, chopped
5 tablespoons unsalted butter, softened
2 tablespoons heavy cream
1/4 teaspoon vanilla
pinch of salt
3/4 cup confectioners' sugar
Sprinkles for garnish (optional)
1) Position an oven rack in upper third of oven and preheat to 350. In a small bowl whisk together flour, baking powder and salt. In a large bowl, with an electric mixer on low speed, beat peanut butter, egg and vanilla until blended. Beat in about 1/4 milk until smooth. Add flour mixture alternately with remaining milk and beat until just combined.
2) Place paper liners in 20 1/3-cup muffin tins. Fill each a scant 2/3 full with batter. Bake about 25 minutes until lightly browned around edges and a toothpick inserted in center comes out clean. Leave in tins until cool enough to handle. Remove from tins and let cool completely on wire racks.
3) Meanwhile, make frosting. Bring a saucepan of 1 1/2 inches water to slight simmer. In a heatproof bowl set on the saucepan, melt chocolate with two tablespoons butter, stirring until smooth. Remove from heat and let cool to room temperature. In a large bowl with electric mixer on medium high speed, beat 3 tablespoons butter, cream, vanilla and salt until smooth. Add confectioners' sugar gradually, beating after each addition. Add chocolate mixture and beat until smooth. Ice cooled cupcakes with frosting and garnish with sprinkles.
Enjoy!
Sparrow
___________________
www.scifichics.com
