Peanut butter and jeeelllyyy... I like it when it's in my beeellllyyy! I'm not sure who wrote that little ditty, but they were bang on. This cupcake would also be amazing topped with Deep Dark Chocolate Butter Cream, but then we'd have to call it something else.
Reprinted with permission from Butter Baked Goods by Rosie Daykin. Published by Appetite by Random House Canada. Photos copyright (c) 2013 by Janis Nicolay.
|2 cups pastry flour||4 large eggs|
|1 cup all-purpose flour||1 cup whole milk|
|2 teaspoons baking powder||1 teaspoon pure vanilla|
|1/2 teaspoon baking soda||1/2 cup raspberry jam|
|1/2 teaspoon salt||4 cups icing sugar, sifted|
|3/4 cup butter, room temperature (plus an additional 1/2 cup for the frosting)||1 cup heavy cream|
|1/4 cup smooth peanut butter (plus an additional 1 1/2 cups for the frosting)||1/2 cup honey roasted peanuts, chopped|
|2 cups granulated sugar|
Preheat the oven to 350°F.
Onto a large piece of parchment paper, sift together both flours, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter, peanut butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl several times.
In a liquid measuring cup, whisk together the milk and vanilla to combine.
Turn the mixer to low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (begin and end with the dry). Scrape down the sides of the bowl several times to make sure everything is fully combined.
Use the ice cream scoop to fill each paper liner about three- quarters full with batter.
Bake in the preheated oven for 20 to 25 minutes or until a wooden skewer inserted into the side comes out clean.
Meanwhile, prepare the Peanut Butter Butter Cream: In a stand mixer fitted with a paddle attachment, beat the peanut butter and butter on high speed until very pale in color. Scrape down the sides of the bowl at least twice while beating the butter. Turn the mixer to low and slowly add the icing sugar. Mix until well combined then slowly add the cream. Scrape down the sides of the bowl again. Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.
Remove the cupcakes from the oven and allow to cool in the pan for 10 minutes then transfer to wire racks to cool completely.
Use a paring knife to scoop out a piece of cake from the center of each cupcake, creating a well about 1 1/2 inches across and 1 1⁄2 inches deep (discard—or eat!—the piece of cupcake scooped out). Fill each well with 1 teaspoon of raspberry jam.
Fill the piping bag with the butter cream and pipe the top of each cupcake. Sprinkle the top of each cupcake with chopped peanuts to finish.
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