Showing posts with label Peanut Butter cupcakes. Show all posts
Showing posts with label Peanut Butter cupcakes. Show all posts

Monday, April 1, 2013

Linguine and Meatball Cupcakes

Happy April Fool's Day!

I would love to take credit for this clever trick. Credit goes to Karen Tack and Alan Richardson, authors of Hello, Cupcake! Their fabulous book of ideas for cupcake decorations that anyone can recreate is a must have for those with kids or grandkids. Or those who, like me, just enjoy easy cupcake fun.

I'll admit that I did make lasagna cupcakes with real pasta and meat and they were fabulous. I'll be sharing those in June.

So, what's your guess? What's that meatball made of?

Here are the quick and easy instructions. I made them with my Autumn Spice Cupcakes and Caramel Frosting. The caramel frosting gave the linguine a slight whole wheat color, but you can make these with your favorite cream colored frosting. Pipe the icing with a tip with a teeny round hole for spaghetti or a slightly larger one for linguine. Pile it high and let a little drape over the sides. Have fun with it!

Insert a meatball in the center. Spoon strawberry preserves or red currant jelly over the meatball for sauce. Grate a bit of white chocolate over the top if you want Parmesan.

So, know what the meat ball is yet?

It also happens to be a birthday at my house. Our sweet Queenie was born on April Fool's Day!

I wouldn't leave you without a recipe, so today I'm sharing a peanut butter cupcake recipe that has been popular since 1939 according to Better Homes and Gardens. During my year of cupcakes (for THE DIVA FROSTS A CUPCAKE, of course, which will be here June 4th), I didn't have much luck with peanut butter cupcake recipes. I found this one in OUR BEST RECIPES from Better Homes and Gardens. The peanut butter flavor comes though very well. It has a nice crumb and is a substantial cupcake. I found it better in the regular size cupcake than in a mini-cupcake. The recipe calls for shortening. I dared to use unsalted butter and it worked fine.

Note: the recipe says to bake 18 to 20 minutes. Mine were done in 16 minutes.

The frosting has to be one of the lightest and easiest I've made. It's a Chocolate Marshmallow Creme that is ready to use in minutes and super for holding its shape well.

Peanut Butter Cupcakes
makes 24 regular-size cupcakes)

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup packed brown sugar
1 cup packed brown sugar
1/3 cup shortening
1/2 cup creamy peanut butter
1 teaspoon vanilla
3/4 cup milk

Preheat oven to 350 and insert cupcake liners into cupcake pan.

Stir together the flour, baking powder and salt in a bowl, and set aside.

Beat the eggs with the 1/2 cup brown sugar for 5 minutes or until thick and smooth. Set aside.

In another mixing bowl. cream the butter or shortening with the 1 cup of packed brown sugar, beating until well mixed. Add the vanilla and the peanut butter and mix well. Add the egg mixture and beat until combined. Alternate adding the flour with the milk. Beat until everything is combined.

Fill the liners 2/3 full. Bake 16 minutes or until a cake tester comes out clean.

Chocolate Marshmallow Creme Frosting

1 7-ounce jar or marshmallow creme
1 stick (1/2 cup) butter, softened
1/4 cup unsweetened powdered chocolate
1 teaspoon vanilla
2-3 cups powdered sugar
2 tablespoons milk

Mix together the marshmallow cream, butter, powdered chocolate and vanilla. Beat in the powdered sugar, adding milk as needed.

So what do you think the meatball is?