Sibling Cutlery

Oh my goodness, college has already gotten crazy again! Between simply being busy and some very stressful and heartbreaking events around the house, I haven’t had the time or the heart to get to writing my posts. Good thing you’ve got Garrick around to keep this baby running. I’ve got a backlog of recipes to put up, with the pictures for three posts just waiting for me to write them, but I decided to put up my latest one first. Why? Well because it’s cupcakes, that’s why! And if anything can make me happy, it’s cupcakes.

First off, like Garrick, I have a new member of the family to introduce (cause Mommy and Daddy love me just as much, so there!), my glorious tangerine Kitchenaid. Look at that majesty. Beautiful, really. I’ve yet to name it, but I’m sure that will happen. Merry Super Early Christmas!

And now the ingredients for some great cupcakes.

That’s right, peanut butter. I was looking through a cupcake book that Garrick bought for my birthday, and this was the only recipe that I had all the ingredients for.

I’ve never had anything bread or cake-like that was peanut butter flavored, but I really enjoyed these. They had a nice depth of flavor and weren’t too sweet. They really captured the wonderful essence of peanut butter. And with the peanut butter fudge frosting that I’ll be posting soon, they’re really decadent. Like a peanut butter cup in cupcake form. Doesn’t get much better than that.

First, mix up your flour, baking powder, and salt in a small bowl.

Then beat together your brown sugar and butter. Man, this stuff gets me every time. I haven’t just stopped at brown sugar and butter yet, but it’s pretty much inevitable. Oh yah, there’s some what sugar in there too, but it’s simply not as glorious.

Here comes the peanut butter! I used Jif extra crunchy because it’s what I had, but you can definitely used smooth if you don’t want peanut bits in your cupcakes. I rather liked the texture. I’m really picky about my peanut butter, by the way. It’s got to be Jif, and I’ll only buy smooth if it’s for something specific. I guess those choosy moms Jif’s always talking about know what’s up. As far as I know I’m not a choosy mom, though. I’ll keep you updated.

Add the egg and vanilla.

Now here’s one of those weird steps that always bugs me. They sound so pointless, but so specific that I don’t dare to disobey. Alternately add the flour mixture and the milk to the peanut butter and friends while the mixer is running. You’re supposed to make three additions of flour and two of milk. Because it says so! I’m sure there’s a reason, but really it just makes me feel surly and rebellious. Which is why I forgot to take a picture of this step.

Anyway, when those are all mixed together and smooth, other than all the delicious little peanut bits, scoop the batter evenly into a lined muffin pan. This will make twelve adorable little cupcakes that will bring you intense joy, and probably dancing. Or maybe that’s just me. Bake them for 20-25 minutes at 350 degrees. The tops of the cupcakes should spring back when you poke them. And you should poke them! Poking cupcakes is one of life’s great joys.

I forgot to take pictures of the cupcakes before I frosted them, but here’s the book that I got the recipe from. I’ve only made two of the recipes so far, but they’ve both been wonderfully intense and delicious. And honestly, everyone should have a cupcake cookbook. Cupcakes are an important source of some vitamin or other, I’m sure. Thanks Garrick!

Peanut Butter Cupcakes, from 125 Best Cupcake Recipes

1 cup flour

1 ½ tsp baking powder

Pinch of salt

½ cup sugar

½ cup brown sugar

¼ cup unsalted butter at room temperature

½ cup crunchy peanut butter

1 egg

1/ 2 tsp vanilla

2/3 cup milk

In a small bowl, mix together flour, baking powder, and salt. In a large bowl, beat together sugar, brown sugar, and butter with an electric mixer. Add peanut butter and beat until smooth. Add egg and vanilla, beating until combined. Alternate beating in flour and milk mixture, making three additions of flour and two of milk. Beat until smooth. Scoop batter into prepared pan. Bake in oven preheated to 350 degrees for 20-25 minutes. The tops of the cupcakes should spring back when lightly touched. Let cool in pan on rack for ten minutes, then remove from pan and cool on rack completely. Top with frosting (recipe coming soon).