Cupcakes with Peanut Butter Icing

Name: Cupcakes with Peanut Butter Icing
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 237 milliliters butter, room temperature; 2 Tbsps creamy peanut butter; 4 eggs; 454 grams chocolate icing; 237 milliliters milk; 710 milliliters sifted self rising flour; 473 milliliters sugar; 1 teaspoon vanilla extract

Cupcakes with Peanut Butter Icing

Cupcakes with Peanut Butter Icing takes about 1 hour and 10 minutes from beginning to end. This recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 585 calories, 7g of protein, and 25g of fat per serving. This recipe serves 12. It works well as an American dessert. A mixture of self rising flour, creamy peanut butter, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, you might also like recipes such as Chocolate Cupcakes and Peanut Butter Icing, Peanut Butter Chocolate-Chip Cupcakes with Chocolate Icing, and Chocolate Chip Peanut Butter Pound Cake with a Special Peanut Butter Icing.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Grease and flour cupcake cups and place them in muffin tins. Using an electric mixer, cream the butter until fluffy.

Ingredients you will need

Cupcakes

Butter

Cream

All Purpose Flour

Equipment you will use

Hand Mixer

Muffin Liners

Muffin Tray

Add the sugar and continue to cream for approximately 6 to 8 minutes.

Ingredients you will need

Cream

Sugar

Add the eggs 1 at a time, beating well after each addition.

Ingredients you will need

Egg

Add the flour and milk, alternating, into the creamed mixture, beginning and ending with the flour.

Ingredients you will need

All Purpose Flour

Milk

Add the vanilla and continue to beat until well mixed. Divide the batter equally among the cupcake papers. Level the batter by dropping muffin pan on counter top to release the air bubbles.

Ingredients you will need

Cupcakes

Vanilla

Equipment you will use

Muffin Tray

Bake for 25 to 35 minutes or until done. Cool in pan for 5 to 10 minutes.

Equipment you will use

Oven

Frying Pan

Using a small bowl, combine the chocolate frosting and the peanut butter and blend well. When cupcakes have cooled, frost the tops with the peanut butter icing.

Ingredients you will need

Chocolate Frosting

Peanut Butter

Cupcakes

Icing

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

237milliliters

butter, room temperature 2Tbsps

creamy peanut butter 4

eggs 454grams

chocolate icing 237milliliters

milk 710milliliters

sifted self rising flour 473milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.