MARCH breACK! 2013: Mrs. Haymaadm’s “Salmon” Wedding Cakes [Chocolate Peanut Butter Peanut-Butter-Cup Cupcakes with Pink Peanut Butter Cream Cheese Icing]

peanutbuttercupcakes

Today, in our Illustrate-Your-Own Book, Ahma, The Spirit Bear, Ahma’s former guardian married another spirit bear and became Mrs. Haymaadm. Here’s the kid-friendly version of  her popular “Salmon” Wedding Cakes:

Chocolate Peanut Butter Peanut-Butter-Cup Cupcakes with Pink Peanut Butter Cream Cheese Icing

Chocolate Peaanut Butter Peanut-Butter-Cup Cupcakes with Pink Peanut Butter Cream Cheese Icing

Chocolate Peanut Butter Peanut-Butter-Cup Cupcakes with Pink Peanut Butter Cream Cheese Icing

makes 12 cupcakes - recipe may be doubled
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

Chocolate Peanut Butter Peanut-Butter-Cup Cupcakes

  • 1 c all-purpose flour
  • 1/3 c unsweetened cocoa powder [preferably dutch processed]
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 c sugar
  • 1/2 tsp salt
  • 1/2 cup buttermilk [or sour milk]
  • 1/4 c vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • scant 1/4 c smooth peanut butter natural is fine
  • 1/2 cup freshly brewed hot coffee
  • 12 unwrapped miniature peanut butter cups

Pink Peanut Butter Cream Cheese Icing

  • 2/3 c light cream cheese
  • 1/4 c butter
  • 2 1/2 c icing sugar
  • 1 tsp vanilla
  • 1/2 c smooth peanut butter [natural is fine]
  • a touch of pink or salmon pink gel icing colour or a few drops of red and yellow food colouring

Instructions

Chocolate Peanut Butter Peanut-Butter-Cup Cupcakes

  • Preheat the oven to 350° F.
  • Line a 12 cup cupcake pan with paper liners.
  • Sift the flour, cocoa powder, baking soda and baking powder into a bowl using a sifter or a wire-mesh strainer.
  • Add salt and sugar to the bowl, and beat for 30 seconds or so until combined.
  • In a separate bowl, whisk egg, buttermilk, oil, and vanilla.
  • With the mixer set to low, add the wet mixture to the dry mixture and blend until just combined.
  • Place the peanut butter in a large measuring cup and pour coffee over top.
  • Whisk this mixture until the peanut butter is melted and fully blended with the coffee.
  • Beat the coffee & peanut butter mixture into the cake batter until fully incorporated.
  • You will have about 3 cups of batter when completed.
  • Spoon a good tablespoonful of batter into each liner in the cupcake tin.
  • Place a peanut butter cup into each cupcake.
  • Spoon the remaining batter evenly into the lined cupcake tins so that the liners are about two-thirds full.
  • Set the filled tin in the middle rack of your oven.
  • Bake for approximately 18-20 minutes, until a butter knife inserted into the centres of the cakes comes out clean.
  • [Be careful not to dip so far into the cupcake that your knife hits the melted pbc, or you'll think your cakes are underdone!]
  • Cool the cupcakes in their tin on top of wire racks for at least 30 minutes.
  • Then, place the cupcakes on the wire racks and cool completely.
  • Ice the cupcakes with the Pink Peanut Butter Cream Cheese Icing below

Pink Peanut Butter Cream Cheese Icing

  • In a mixer, blend the cream cheese and the butter.
  • Add the vanilla and the peanut butter and combine until fluffy.
  • Scrape sides of bowl occasionally.
  • Slowly add the icing sugar until well combined.
  • Add the pink gel icing, or a drop or two of red until you achieve a "salmon" or "pink" colour.

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