Take a look at the actual sugar to see if it has clumps (some brands are clumpier than others). A hand mixer or a stand mixer will both work well. To really get this job done right, I highly recommend that you use an electric mixer. While there are many frosting recipes that you can mix by hand, the best buttercream frostings require lots of air to be incorporated into the butter.If you plan to make a very large swirl of frosting, double the frosting recipe.Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn’t (e.g. One way to avoid scraping down the bowl is to use a mixer that has a scraping paddle. The easiest way to do this is with a silicone spatula. You will need to stop and scrape down the side of the bowl every minute or so while you are mixing.However, if your peanut butter has salt added to it, don’t add salt to the frosting without tasting first. I recommend using unsalted peanut butter and adding the amount of salt listed in my recipe.If you use natural peanut butter, be sure to mix really well before adding it’s important that the oils are thoroughly mixed in. Chunks in your cupcakes keep the texture from being uniform, and chunky frosting doesn’t pipe well and won’t look as pretty. Fill any empty cups in the tin halfway with water for even baking.Use an ice cream scoop to fill the cups more easily.Place one mini peanut butter cup in the middle of each cupcake: Fill cupcake cups halfway with batter, place peanut butter cup in the center, and pour the rest of the batter on top.Mix 1 teaspoon of instant coffee granules in the hot water to enhance the chocolate flavor.Top cupcakes with pieces of peanut butter cups.chocolate and ½ cup heavy cream in the microwave). Fill cupcakes with chocolate ganache (to make a ganache, melt 6 oz.Other delicious options (plus some tips): For a more cake-like cupcake, though, I like to use the creaming (butter) method, and I use the same recipe for my Snickers Cupcakes. This is my favorite chocolate cupcake batter, and I like to play with the recipe sometimes by replacing the milk with buttermilk or additional hot water, or using oil instead of butter for extra fluffiness and moisture. However, once in a while you will find me sneaking in some extra peanut butter. In this specific frosting, there isn’t much sugar anyway since the peanut butter makes it thick enough. I love adding cream cheese to frostings because it gives a slight tang that perfectly contrasts the sweetness of the sugar. The first cupcake I tried that I really loved was this one, a combination of chocolate and peanut butter. I came back home, motivated to try baking cupcakes again after requesting (i.e., demanding) some tips from a few of the bakeries I visited, and baked until I was finally able to get the result I was looking for – not too sweet of a frosting, not too dry of a cake, and flavorful as can be. Seeing such a huge variety of tastes, textures, and colors opened the door to a whole new world – one that I had seen from afar, but finally understood. For some, the city of dreams for me, the city of cupcakes. Although I eventually served cupcakes that I was proud of, they were still far from perfect (and I hope my customers don’t read my blog).Ī couple of months later, I found myself in New York City. Pounds and pounds of butter and sugar were ultimately thrown out. All my attempts of convincing him to back off from the idea failed, and he left me with no other choice than going into the kitchen and baking cupcakes like crazy. One time, when a customer requested some for an event, I sighed. I used to not like them much, thinking they were only pretty treats without much flavor or substance. In almost every cupcake recipe I’ve posted so far, I’ve mentioned my mixed emotional history with cupcakes. As much as Erez is the type to give compliments, if he doesn’t like something, he’ll be honest about it (even when he shouldn’t…), so you can take his word on this. According to Erez, these are the “best cupcakes ever made.” Then, just 2 minutes later while he was grabbing a second one (so not like him!), he told me they were the “best cupcakes ever tasted”. I’m warning you, guys, these cupcakes are too good to be true. Fudgy and moist chocolate cupcakes topped with a satiny, luxurious cream cheese peanut butter frosting.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |