Peanut Butter Cupcakes + PB & Marshmallow Frosting… My Current #1 Most-Requested Flavour!
Sunday September 16 2012
I grew up with peanut butter & <grape> jelly sandwiches in Virginia & California, & love anything with peanut butter (PB) even now. When I first moved to the UK over a decade ago, I have to say that people were like, “Whaaaaat?” Having now served PB variations of cupcakes, macarons, brownies, cookies, etc. at various parties, it seems I have converted a few peeps & now PB & Marshmallow is my most-requested/ordered flavour. YAY! I personally love my choc/vanilla cake, filled with caramel & marshmallow, topped with PB <& sometimes jelly> frosting, but that might be a bit much for some. LOL. But here is the recipe for my basic PB cupcakes & PB & marshmallow frosting, which will make a dozen large cupcakes…
The ones pictured below are topped with my mini-oreo filled white chocolate lips.
Here is the RECIPE:
- 1/2 cup smooth peanut butter (no sugar added)
- 1/3 cup room temp/softened butter
- 3/4 cup caster/superfine sugar
- 2 large eggs
- 1 1/2 cups regular (all-purpose) flour
- 3/4 cup milk
- 2 teaspoons baking powder
- pinch of salt (optional)
…and the METHOD:
Preheat oven to 175 Celsius/350 F. Line a 12-muffin/cupcake tin with greaseproof cupcake cases.
Mix together butter, PB & caster sugar in a large mixing bowl until light/fluffy/creamy. Then add 2 large eggs & mix until eggs fully incorporated. Sift in the flour & baking powder, & alternate with adding in the 3/4 cup milk. Add the pinch of salt if it needs it.
Fill your cupcake cases to about 2/3 full with the batter, and bake for 20-23 minutes, until done. Let cool, then frost…
For the FROSTING:
- 1/2 cup softened butter
- 1/2 cup crunchy PB (I prefer the crunch in the frosting, but you can also use smooth)
- 2 -3 cups icing/confectioners sugar
- optional: dash vanilla extract &/or pinch of salt
- AND/OR add 1/2 cup full-fat Philly cream cheese to get a creamier frosting when creaming the butter & PB together
Cream butter & PB until smooth & creamy. Add icing sugar gradually until the frosting is light and fluffy…
Pipe as you wish, but I normally leave a “hole” in the centre of the PB frosting so I can add the marshmallow filling inside….
For the MARSHMALLOW FILLING: Cindy Palcwyn offers the best recipe as part of her “Campfire Pie” instructions. Alternately, you can use Marshmallow Fluff.
…then voila! PB & marshmallow cupcakes. Yummmm! Enjoy!