After the hundreds of cupcakes I made last Christmas season, I went on a baking hiatus. Napagod kasi. Hehe. But that was only until the end of January when the baking diva inside me started doing a SuperPoke, reminding me that I hadn't practiced in a month! So off I headed to the kitchen where I saw an unopened jar of peanut butter waiting to be used in an experiment. Napakanta pa ako... 'Lily's lang talagaaaaa' a la Daniel Padilla. Hahaha. =D Now it's pretty obvious what I did next. I started baking!
First, I baked moist chocolate cuppies using a new recipe that has mayonnaise. It's much better than my old recipe! The cupcakes are much more moist and delish. The caveat, however, is the fact that they don't rise as much. The choco cuppies may be smaller, but I think the flavor well compensates for the size. :) I decided I'm sticking to this recipe from now on.
Now let's go to the peanut butter frosting. As usual I didn't want it to be more sweet and sinful than it already is, so I paired it with cream cheese.
Ingredients:
1 & 1/2 cups powdered sugar
1 8-ounce cream cheese
1/2 cup unsalted butter1/2 cup smooth peanut butter
Directions:
1. Sift powdered sugar into a large bowl.
2. Add the cream cheese, butter, and peanut butter.
3. Using an electric mixer, beat the mixture until smooth.
4. Start piping! :)
 |
| Here they are, my Moist Chocolate Cuppies with Peanut Butter Cream Cheese frosting! :) Choco Peanut for short! ;) |
Cheers,
