Do-si-do Cupcakes

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Peanut butter, smooth
  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/3 cup Brown sugar, packed
  • 1/3 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 6 tbsp Butter, unsalted
  • 3 tbsp Butter
  • 1/2 cup Buttermilk
  • 3 tbsp Heavy cream

Found on bakingmischief.com

Description

Directions

• Pre-heat your oven to 350°F and line cupcake pan with liners.
• Sift flour, baking powder, and salt together over a medium bowl. Set aside.
• In a stand mixer, with the paddle attachment, cream butter, peanut butter, and brown sugar until mixture is visibly lightened in color, 2-3 minutes.
• Scrape down sides and bottom and add the egg and vanilla. Mix until well combined.
• With the mixer on low, add 1/3 of the flour mixture, followed by half the buttermilk. Repeat, and finish with the final 1/3 of the flour. (Flour, buttermilk, flour, buttermilk, flour). Mix until all ingredients are incorporated and the batter looks smooth.
• Scrape down the sides and bottom one final time to make sure everything is mixed.
• Fill cupcake tins about 4/5 of the way full. This should make exactly 12 cupcakes.
• Bake for 17-20 minutes, or until cupcake tops are firm to the touch (cupcake tops will appear craggy and almost cookie-like). Cool cupcakes in their pan for at least 10 minutes before transferring.
• In the bowl of your stand mixer, combine butter, peanut butter, brown sugar, powdered sugar, vanilla, and heavy cream. Beat at medium-high speed for 5-8 minutes until very light and fluffy.
• Frost cooled cupcakes. I used a large open star tip and piped on roses, starting my circle from the center of the cupcake.

Nutrition