Monday, February 14, 2011

It's Peanut Butter and Jelly Time!

Peanut Butter-cream frosting

I am definitely on a peanut butter kick right now. Peanut butter, plain. Peanut butter on apples. Peanut butter and jelly sandwich. Peanut butter m&ms. Yum.  Had some chocolate cupcakes sitting around and thought I'd dress them up with some peanut butter frosting. Stumbled upon the barefoot contessa's recipe and tried it out with some adaptions. One word: delicious.

Kathleen's Peanut Butter Icing:

  • 1 cup confectioners' sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

I actually halved everything to frost 12 cupcakes and it came out perfect. I also replaced heavy cream with 2% milk and I think it achieved the same effect. 
Also, if you fill the cupcake with jam inside, then frost with the peanut butter frosting, you will truly have a chocolatey peanut butter and jelly delight! 

Wednesday, February 2, 2011

You scream, I scream, we all scream for ICE CREAM!

A friend of mine (Hi Maya!) was organizing a bake sale for the Equal Justice Society fundraiser at school. She asked me if I would be willing to contribute some baked goods - how could I resist? I wanted to make something that would draw in the crowds, but I was crunched for time this week so I couldn't spend a lot of time on creating some beautiful masterpiece.

Instead, I decided to go simple, but delectable. San Francisco has been having some pretty beautiful sunny days, and everyday I feel like getting an ice cream cone and sitting in the sun.  Ice cream on the student boulevard seems too messy, so I found some inspiration online and figured this was easy enough since all I needed was some "ice cream," sprinkles, and a cherry on top!

A common 'ice cream cone' technique is to bake the cupcake straight in a cone, so I thought I would try it out. I picked up mini cones instead of the regular sized cones (because I am currently in a all things mini obsession) and tried it out. It took me a few tries to figure out how much batter to put in so it wouldn't flow over, but finally got it. The cherry was too big for this little guy, but still cute!


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