Wednesday, March 30, 2016

I should pack or do work but let's bake instead.

Title is pretty self explanatory. I live birthdays....other people's  that is. It's just another excuse to bake :) I have had a jar of white chocolate peanut butter I have been wanting to bake with so why not now? I made a Betty twist in a recipe I found (any surprise?)....the more I think of it I really only used it for measurements. Enjoy! Feel free to use  a different frosting idea! 

* I subbed in yogurt for milk and this made it more dense more muffin like - if you are looking for a fluffy cupcake this is not it! 

White chocolate peanut butter cupcake/muffins :



1- and 1/4 cups all-purpose flour

1 and 1/2 tsp baking powder

3/4 cup dark brown sugar

6 tbsp unsalted butter, room temperature

1/2 cup ( or more :)) nuts n' more white chocolate peanut butter 

2 eggs

1 and 1/2 containers of Siggis vanilla yogurt


1/2 cup ( or more :)) nuts n' more white chocolate peanut butter

1/2 cup powdered sugar plus 2 tbs

1/2 stick melted unsalted  butter 

Directions : 

  1. Preheat oven to 350 degrees
  2. Line or spray a cupcake pan
  3. In your mixing bowl add eggs and sugar and mix until combined. 
  4. Add the flour and baking powder and mix until combined.
  5. Add the yogurt and peanut butter and mix until combined and you have a smooth batter.
  6. Fill the prepared tin 3/4 of the way full.
  7. Place in oven and bake for 20-30 minutes ( will seem a little undercooked because of yogurt) or until a knife comes out clean. 
  8. Place on cooling rack and prepare frosting.
  9. Place the butter and powered sugar in a bowl and wisk until well combined. 
  10. Add in the peanut butter and wisk until combined ( may have to adjust due to taste preference and consistency)
  11. When cupcake/ muffins are completely cooled frost and enjoy with some ice cream or a nice big glass of milk! 

Some measurements taken from :