Hi! I know we just met, so I think I should tell you a little bit about myself.
I’m left-handed.
My favorite kind of cookie is either a soft Peanut Butter or Snickerdoodle.
I love the color indigo.
My favorite kind of candy is either Reese’s Peanut Butter Cup, Reese’s Pieces, or Peanut Butter M&Ms.
Laughing is my favorite activity.
My family has the “Uncle Don Rule” which, in short, is never share candy. I live by this rule to this day. It’s also why I’m a jerk and don’t give out candy trick-or-treaters.
I like to eat Mint Chocolate Chip ice cream with a spoon of peanut butter.
In short, I love peanut butter. Growing up, we always had a jar for peanut butter/cinnamon sugar toast or any other concoctions three kids could imagine. I’ve always been a big fan of peanut butter, but it was always healthy until recently.
Keyword “WAS” because recently… I discovered this:
The creators of this peanut butter truly love peanut butter and peanut butter lovers. The beautiful, smooth texture is unlike any other peanut butter I’ve ever had. It’s simple, all-natural and relies on the peanuts to give the creaminess and taste rather than additional ingredients. The only way I can describe using this to bake or just eat with ice cream is it sings.
For these cupcakes, I used White Chocolate Wonder for the cupcakes then regular creamy peanut butter for the icing. I’m going to be trying these with other flavors as well.
A couple notes: I happened to have some uneaten Reese’s Pieces on hand for topping. Also, this was the first time we had fun decorating tools, so we were going for more fun than anything. We had some but not a lot of icing. I would suggest just eating the icing all the time though…
Peanut Butter on Peanut Butter Cupcakes
Found on Mommy’s Kitchen
Cupcake Ingredients:
2/3 cup of room temperature butter
1½ cups of granulated sugar
3 eggs
1 cup of peanut butter
¾ cup of milk
1 tsp vanilla extract
2 tsp baking powder
1¾ cups of flour
Make 21 cupcakes (24 cupcakes if you don’t eat half the batter like I did.)
1. Preheat oven to 350 degrees.
2. Cream butter and sugar together. Add eggs and beat well until light and fluffy. Add peanut butter and mix well, making sure the peanut butter is completely blended. Add milk and vanilla extract.
3. In a separate bowl, combine baking powder and flour.
4. Slowly blend the dry mixture with the peanut butter mixture. Adding the dry mix in parts will make it easier to combine and prevent clumps of flour from forming.
5. Once everything is combined, line cupcake pans. Fill the cups evenly (a little less than ¾ full will keep the “muffin tops” from forming, which I prefer.). Put in the oven for around 20-25 minutes (until golden brown/toothpick test)
6. Cool on a wire rack before icing.
Peanut Butter Icing
16oz/1 lb of powdered sugar
½ cup of room temperature butter
½ cup of peanut butter
1 tsp vanilla extract
splash of milk (about 3 tablespoons)
(Ices about 24 cupcakes, I recommend actually cutting this in half, then making more if needed.)
1. Cream powdered sugar and butter together until mixture is light and fluffy. Add peanut butter and vanilla.
2. Blend in milk, you may need more or less depending on the consistency you like.
3. Frost/decorate/eat directly from bowl.