Peanut Butter Cupcakes

By -

I made these for Gerard for his birthday.

From Canadian Living - says "if you want to use regular peanut butter, reduce the butter by 1 tbsp and the sugar by 2 tbsp." I had "natural" peanut butter so I kept it as is.

1/3 cup butter, softened
3/4 cup granulated sugar
1 egg
1/2 tsp vanilla
1/3 cup natural peanut butter
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
pinch salt
1/2 cup milk

Chocolate glaze:
1/3 cup whipping cream
3 oz (85g) bittersweet chocolate, chopped
1 tbsp butter
1/2 cup whole unsalted peanuts, chopped

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Beat in peanut butter.

Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into greased or paper-lined muffin cups.

Bake in 350 tegree oven until cake tester inserted in centre comes out clean, 20-25 minutes. Let cool in pan on rack.

Chocolate Glaze: In saucepan, heat cream until boiling; pour over chocolate and butter in bowl and whisk until smooth. Let cool for 5 minutes. Dip cupcake tops into chocolate mixture; return to rack. Sprinkle with peanuts (if using); let stand until set.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more