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 Peanut Butter Peanut-Butter-Cup Cupcakes with Pink Peanut Butter Cream Cheese Icing
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.
Comments are closed.