Starting the posts of things I've made previously, I thought I'd share some baking. Every year for his birthday, my fiance Si requests a batch of my chocolate peanut butter cupcakes.
Bake a batch of regular chocolate cupcakes and leave to cool. Meanwhile mix together some smooth peanut butter and normal butter at about a ration of 1:2. This is where the 'making it up as I go along' aspect comes into play, but I'd say I usually use about 1 teaspoon of peanut butter and 2 teaspoons of normal butter. Add icing sugar a bit at a time and thoroughly beat with a wooden spoon. Keep adding the sugar until the frosting is light and fluffy, and has increased in volume. Keep tasting until it's how you like it. When the cupcakes are cool, place a spoonful of the frosting on top and swirl it with the back of the spoon, or use a piping bag for a prettier and neater finish. Take a bag of Reeses Pieces and bash them up with a rolling pin before sprinkling them on top of the cupcakes. Alternatively, chop up some Reeses Cups and use them instead.
A variation of this that I made recently (but unfortunately forgot to photograph) was peanut butter jelly cupcakes. I used the recipe for a peanut butter cupcake from my Hummingbird Bakery recipe book. I'm not sure if I'm allowed to type it out here but if you search on Google there are lots of good recipes for a peanut butter sponge base. When you've made the cake batter, put a small teaspoon in the bottom of your cake cases, then put a small blob of jam on top. Cover the jam completely with some more cake batter, until the cake case is about two thirds full. While they are cooking, mix up the frostings. Make the peanut butter frosting recipe above, but only make half the quantity. Then make a normal buttercream (butter and icing sugar creamed together with a wooden spoon) but add some jam of your choice, about a tablespoon? Add a little at a time, so you can taste the jam but it doesn't ruin the consistency. Then when the cakes are cooked and cooled, put a little of each frosting on top and swirl together so they create a lovely marbled effect. The jam in the middle makes a lovely surprise!
Bake a batch of regular chocolate cupcakes and leave to cool. Meanwhile mix together some smooth peanut butter and normal butter at about a ration of 1:2. This is where the 'making it up as I go along' aspect comes into play, but I'd say I usually use about 1 teaspoon of peanut butter and 2 teaspoons of normal butter. Add icing sugar a bit at a time and thoroughly beat with a wooden spoon. Keep adding the sugar until the frosting is light and fluffy, and has increased in volume. Keep tasting until it's how you like it. When the cupcakes are cool, place a spoonful of the frosting on top and swirl it with the back of the spoon, or use a piping bag for a prettier and neater finish. Take a bag of Reeses Pieces and bash them up with a rolling pin before sprinkling them on top of the cupcakes. Alternatively, chop up some Reeses Cups and use them instead.
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