Sibling Cutlery

Hey you! Did you miss me? Yah, you did. I know. I’m sorry. How have you been? How are the kids? Oh, great! I’m so glad. Me? Oh, I’ve been okay. You know, papers, exams, all my favorite things. I’m on fall break now, so I decided to stop neglecting my duties at the blog. Yah, you should check it out sometime! There’s salsa and pizza and cupca- oh crap.

Hey everybody! Now that the cupcakes I told you to make three weeks ago have had plenty of time to marinate and meld flavors or whatever it is cupcakes do when you let them sit way too long all sad and unloved (Get stale.), here’s the recipe for frosting that I promised! It’ll really perk them up, promise.

Here are your ingredients. Like the cupcakes, the recipe called for creamy peanut butter, but I like crunchy. This means that you can’t really do anything fancy with the frosting, since it has bits of peanuts in it, but it’s still yummy.

By the way, when this recipe says fudge frosting, it means it.

Beat together your butter, peanut butter, and salt. Make sure that your butter is at room temperature. This takes some planning ahead on your part. If you’re impatient and spontaneous, this will drive you absolutely insane. Cut the butter up into small pieces so that it will warm up faster and then obsessively poke it to see if it’s warm enough. But don’t try to make frosting when the butter is too cold, really. Promise me you never will.  You have to promise. I don’t think I’ll ever be able to look powdered sugar in the eye again since that last frosting disaster. I don’t want you to have to go through that. Ever.

So now that your butter and peanut butter are creamy, other than the bits of peanut, beat in the powdered sugar a little bit at a time on low speed, unless you’re really fond of powdered sugar and you’d like to wear it around for the rest of the day. Do the same thing with the cocoa powder.

At this point, my frosting was too thick to spread, so I added milk a tablespoon at a time until it was a good consistency. I think I ended up adding two tablespoons.

When your frosting is spreadable, apply it to some lonely, hopefully not stale cupcakes. This isn’t the prettiest frosting ever, but who cares? It’s delicious.

Peanut Butter Fudge Frosting

Adapted from 125 Best Cupcakes by Julie Hasson

¾ cup butter (unsalted), at room temperature

½ cup peanut butter

Pinch salt

2 cups powdered sugar

¾ cup Dutch process cocoa

1-2 Tablespoons Milk

In the bowl of an electric mixer, cream together butter, peanut butter, and salt. Beat in sugar, then cocoa a small amount at a time on low speed until smooth. Beat in milk a tablespoon at a time until frosting reaches a spreadable consistency.