Monday, September 17, 2007
Peanut Butter Cupcake with Dark Chocolate Frosting
I was testing out Flickr when I realised it's not as easy as it seems. At least for a beginner like me. For instance, how do I post multiple photographs on the same blog page? hmmm...
I have never made cupcakes. Not the ones with nice swirly frosting anyway. Why?
1) Prior to this, I do not own a pipping bag. (or appropriate tips).
2) No guts. or should I say.... no skills?
3) No patience.
4) Self doubt- there are so many beautiful cupcakes with beautiful frosting out there, I have never thought that I can do it.
5) Fear of the frosting. Cupcake I can handle... but FROSTING.. where do I start? What icing sugar? how long to beat it for? *headache ah*
Why start now? I admit. I'm a late bloomer. When the cupcake craze was around in blogger world, I sort of just went "ahhh...wooo..." and the thought never cross my mind that I can experiment with it as well! *I know, it took a while before that clicked in my head*. The thing is, Irene- my beautiful aunt would like to make cupcakes for her son's 2nd birthday so as a sort of "cupcake supporter's group" thing, I decided that it's time to try!
You have to head over to see Irene's. It was her FIRST TIME testing out baking and look how they turned out!
I have to admit that I was abit of a nervous wreck planning and thinking about these cupcakes. Seriously, frosting stressed me out. I know, it's weird.. hahhaa.
At the end, I realised it can be quite fun pipping frosting and decorating the cake. The final result was presentable or at least I think it looked presentable. Actually, I think the end result looked like a cupcake with dark chocolate soft serve ice-cream on top!
Ok, fine. I'm now addicted to making cupcakes.
Peanut Butter Cupcakes with Dark Choc Frosting
1 cup all-purpose flour
1 1/2 teaspoons double acting baking powder
1/2 cup firmly packed dark brown sugar
1/4 cup chunky peanut butter
3 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon vanilla
1/2 cup milk
1) In a bowl whisk together the flour, the baking powder, and a pinch of salt.
2) In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the egg and the vanilla.
3) Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips.
4) Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester
comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
Recipe adapted from Epicurious
Dark chocolate Frosting
2 2/3 cup. confectioners' sugar
3/4 cup. unsweetened cocoa
6 tbsp. butter
5-6 tbsp. milk
1 tsp. vanilla
Combine confectioners' sugar and cocoa in a small bowl. Cream butter with 1/2 cup of the cocoa mixture in a small bowl. Alternately add remaining cocoa mixture and milk; beat to spreading consistency. Stir in vanilla. For glazed frosting stir in 1 tablespoon corn syrup.
Makes about 2 cups. (that frosted about 4 cupcakes, so I had to x3 the amount to frost all 12 cakes).