cream cheese · cup cake · dates · peanut butter

Peanut butter OCD

There are few things in this world, I am obsessed with, books, travel and off course peanut butter…

Last week I was at this amazing store that sells organic stuff.. And the first thing I came across was Peanut Butter.. Oh God.. I mean I can resist a lot of things but not this… The jar was so inviting and plus it had very pretty peanuts drawn on it so it had to go into my shopping cart… Not to mention, it cost me a bomb…

For the next one week the jar was kept very safely, as if I had placed on some sort of high alter.. I just would not eat it, lest it finishes.. That is when mum said.. enough are you going to leave it to rot?? Use it or otherwise I will…

Ok this means peanut butter becoming less 😦 how sad is that.. my jar going half empty.. But like I said i had no way out…

So if I had to use it, i might as well add to my beloved cup cakes.. And so i did..

And they turned out quite nice….

Its a different thing that yesterday there were 1o and today there are well 6 only :O I know….

But I went an extra mile by giving it a creamcheese and peanut butter frosting.. So here goes:

Peanut Butter Cupcakes with Cream Cheese Icing and date sprinkles.. (makes 10 large ones or 18 small ones)

  • 1/3 cup butter, softened
  • 1/2 cup peanut butter
  • 1  cup  of packed brown sugar
  • 2 egg
  • 1 teaspoon vanilla extract
  • 1 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup milk
Frosting:
  •  Cream Cheese – 200 gms
  • Icing sugar -180 gms
  • Peanut Butter-4 table spoons
  • Crushed dates- 3 table spoons

Preheat oven to 350°F. In a large bowl, cream butter, peanut butter and sugar until thoroughly combined and light and fluffy. Mix in egg and vanilla.

In a separate large bowl, combine flour, salt, baking powder and baking soda. Add about 1/3 of dry ingredients to wet ingredients and mix until combined. Add 1/2 of milk to mixture and mix until combined. Continue alternating dry and milk, mixing in between (finish with dry ingredients).

Prepare the icing by whisking in (could mix it in a food processor, gives a lovely texture..) all the items for frosting except the dates ans keep it aside..

Fill cupcake tin 2/3 full. Bake for 18-22 minutes for regular cupcakes or 10-12 minutes for mini cupcakes (until a toothpick inserted in the center comes out clean). Let cool completely before frosting. Sprinkle the dates…

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