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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:

…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:

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!

 

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