Without the frosting, it’s almost like banana bread or an airier banana muffin with pineapples. Hummingbird ($2.50) – Although you technically could eat any of the Buttercup cupcakes for breakfast, the most “breakfasty” of the bunch is the Hummingbird, a banana and pineapple cupcake studded with pecans, small pineapple chunks, and topped with cream cheese frosting. My top five Buttercup cupcakes after the jump.ĥ. To me, the frosting is fluffier and sweeter. And yes, I also know that Magnolia and Buttercup use the same recipe (the owner of Buttercup was one of the founders of Magnolia), but I prefer Buttercup. Yes, there are fancier cupcakes shops out there, but when I eat a cupcake, I want a simple, sugary sweet reminiscent of my childhood. ![]() People need to chill and just eat ’em when they feel like it. Then you have the crazy ex-Disney stars doing god knows what in cupcake shop bathrooms. On the other side, you have the snarky New Yorkers who see the popularity of cupcakes as the coming of the apocalypse. On one side, you have the unicorn-loving, Hello Kitty pencil case toting types who obsess over every pastel-colored, sprinkle-covered cupcake. Add confectioners’ sugar and vanilla, beat in until nice and fluffy, adding water or milk if needed for a good spreading consistency.Cupcakes have gotten very controversial in New York. In a large bowl, beat butter and peanut butter until light and fluffy, scraping down sides as necessary. Yield: 24 cupcakes (alternatively: two 9-inch cake layers or one 13×9 single layer cake)ġ cup (2 sticks) unsalted butter, softened ![]() The cupcakes are done when the edges just begin to pull away from the edge of the pan, and a toothpick inserted into the middle comes out clean (a few crumbs clinging is fine).Ĭool cupcakes on a rack completely before frosting. Add about half of the batter to a tin, drop in a peanut butter cup, and top with the remaining batter.īake cupcakes for 21 to 23 minutes, rotating from top to bottom and back to front halfway through baking time. Use a 1/4 dry measuring cup to scoop the batter into each individual tin. Scrape down the bowl, and beat for another minute. Scrape the sides of the bowl, then mix for another 30 seconds.Īdd the eggs in, one at a time, beating at medium-high after each addition. Add vanilla, milk and coffee or water, and mix for a minute on low. With the mixer running, add the oil and continue mixing. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar, and shake the dry ingredients through the strainer into the bowl to eliminate lumps.Īdd the butter and mix at low speed for 1 minutes. Place a strainer over a large mixing bowl. Line two muffin tins with papers, and spray the insides of the papers. ![]() Photography by Keith Walters ( on Tumblr MPNnow blog ) Art Direction by Amanda Lindley ( Tumblr).ģ/4 cup unsweetened cocoa (I used dutch-processed, but regular cocoa is fine)ġ/2 cup (1 stick) unsalted butter, very softġ cup milk (warmed in the microwave for a minute)Ģ4 miniature peanut butter cups, unwrapped I dare you to not lick the bowl when you’re finishing frosting your cupcakes (or, for that matter, during!) It’s sweet, fluffy and peanut buttery, with a kiss of vanilla. It offers a balanced chocolate flavor - strong enough to compliment, but not overwhelm the peanut butter - and has a wonderful mouthfeel, with a tight, moist crumb. The chocolate cake recipe is a “KAF Gauranteed” from King Arthur Flour. If there’s someone in your life who loves the (irresistible?) combination of peanut butter and chocolate, might I suggest you forgo the traditional Valentines’s Day wine and box of chocolates and make these for your beloved instead?
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