Recipe Adapted from Vanilla Bake Shop
in Santa Monica, Calif.
Peanut Butter Cupcakes With Milk Chocolate Frosting
For the cupcakes:
3 cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
2/3 (1 ½ sticks) unsalted butter, at room temperature
1 ½ cups sugar
½ cup packed light brown sugar
1 cup creamy peanut butter, preferably Skippy
4 eggs
1 cup whole milk
For the frosting:
3 cups confectioners’ sugar
Dash of salt
2/3 cup unsweetened natural cocoa powder
1 ½ cups (3 sticks) unsalted butter, at room temperature
1 ½ teaspoons vanilla
¼ cup plus 2 tablespoons
whole milk
Chocolate flakes or sprinkles (optional).
1. To make the cakes: Preheat oven to 350 degrees. Line a standard muffin tin with baking cups. Sift together the cake flour, baking powder and salt.
2. Using a mixer fitted with a paddle attachment, beat the butter and sugars on low to combine and then beat on high speed until fluffy, about 5 minutes. Mix in the peanut butter, then add the eggs, one at time. On low speed, alternate adding the flour mixture and milk to the batter in three parts. Fill the baking cups with batter. Bake until a toothpick comes out clean, 18 to 20 minutes. Cool on a wire rack.
3. For the frosting: Sift together the confectioners’ sugar, salt and cocoa powder. Using a mixer fitted with a paddle attachment, cream the butter until smooth. On low speed, slowly add the chocolate mixture. Pour in the vanilla and the milk, a little at a time, until the frosting reaches a creamy consistency.
4. When the cupcakes are cool, frost them. If you choose, decorate with chocolate flakes or sprinkles. Makes about 24 cupcakes.
