Sunday, June 19, 2011

Peanut Butter and Chocolate Cupcakes

I made these cupcakes a while back but haven't had time to post them until now! There are only 2 days of school left then no more work until next school year! Expect some more posts of delicious baked goods over the summer!

I had been dreaming about peanut butter cupcakes and finally got around to making them! I love peanut butter and chocolate but I do not like chocolate cake. Almost every peanut butter cup cupcake that I have ever seen has chocolate cake and peanut butter icing. So I decided to take matters into my own hands!

Unfortunately I didn't make up my own recipe for the cupcakes. I used this recipe from All Recipes only I think I added a little more peanut butter and I used evaporated milk because I never have milk on hand. Keep an eye out though because I am making a peanut butter cake later this week and plan on changing it up a little so maybe you will see an original Peanut Butter Cake Recipe soon!

So after baking the cupcakes I cored the middle and filled with chocolate ganache. Honestly I can't remember what I did for it some proportion of good quality chocolate and milk or cream and maybe butter depending on the mood I was in when I made them. This is why I should update my blog right after I make something instead of months later. The important part is that I filled a condiment squirt bottle with the ganache and filled the cored out centers with ganache.

Then came the hard decision. Chocolate icing would make the most sense but I couldn't deny the fabulousness of peanut butter icing. So I decided I didn't need to pick and would swirl them together.

I essentially used this recipe from All Recipes for the peanut butter icing but I do remember adding more sugar and PB until I got a good consistency. But I didn't measure it so I have no idea how much! And for the chocolate I used the chocolate buttercream on the back of the Hershey Coco powder box.Then I used a spatula and put the chocolate on one side of the bag and the peanut butter on the other. I thoroughly researched this on lots of other blogs and websites to figure out how best to do the swirl. Basically just scrape one of the icings along one side of the bag and the other icing along the other side. Then make sure you squeeze evenly on both sides so that you get equal amounts of both icings.

They turned out so cute! Almost too cute to eat but not quite!

Sunday, February 27, 2011

Back from the Dead!

So I know it has been a long long time!! I got a job, moved into an awesome apartment, got a cat, and have been crazy busy! And although I know I won't be able to blog all the time like I was doing before I am going to try and post when I make something super awesome. Like today,

Say hello to the awesomeness of Vanilla Chai Cupcakes with a Honey Chai Buttercream. I needed to make cupcakes for our staff meeting on Monday but really didn't feel like going to the store. I came across a couple chai cupcake recipes and came up with my own version. I think a cream cheese icing would be really good on these too- kind of like a kicked up spice cake! I just didn't have any cream cheese and was really not going to the store! I made mini cupcakes because I needed more and didn't have enough butter to double the recipe! These are really moist and yummy and taste just like chai. Don't skip infusing the chai with the milk because that is really what kicks them up a notch.

Vanilla Chai Cupcakes

1/2 cup milk
2 vanilla chai tea bags
1 stick butter
1 cup sugar
2 tsp vanilla extract
2 eggs
1 1/4 cups flour (I used a mix of cake flour and all purpose just because I had both)
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp apple cider vinegar

1. Put the milk and tea bags in a saucepan and bring to a boil. (Note: If you have a gas stove don't dangle the string with the tag over the side of the pan. That is a great way to catch the tag on fire. After one teeny tiny fire and a new pot of milk and tea bags I decided to take the string and tag off!)
2. After it comes to a boil turn off the stove and let the tea seep for a bit in the milk while you start on the cupcakes.
3. Cream the butter until its nice and fluffy.
4. Add in the sugar and mix it for a bit until its fluffy
5. Add the vanilla and then the eggs one at a time.
6. Sift together the flour, salt, cinnamon, ginger, cloves, and nutmeg into a separate bowl. (Note: You could also add in some cardamon but I just didn't have any to put in)
7. Alternately add a bit of the flour mixture and the chai infused milk to the creamed sugar and butter mix
8. Taste and adjust the spices if you want!
9. Combine the vinegar and baking soda in a separate bowl and once its all done fizzing add it into the mix
10. Bake at 325 for 15 minutes (This is for mini cupcakes- if you want normal sized cupcakes they might need to bake a little longer)

Honey Chai Buttercream

3 tbls butter
1/3 cup shortening (You could use 1 stick of butter but I only had 3 tbls of butter left so I improvised)
2 1/2 cups powdered sugar
3 tbls milk
3 tbls honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger

1. Cream the butter and shortening together
2. Add in everything else and mix for a while until it gets really smooth and fluffy

If I had thought enough ahead I would probably have done 3/4 cup of milk with 3 tea bags when I did the cupcakes and saved the rest to add into the icing. But I didn't think ahead and I didn't feel like taking the extra work for only a few tablespoons of milk. But I am sure that it would have been even better if I had done that.

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