Sunday, June 19, 2016

Peanut Butter Cakes

Ingredients for 20 cakes

¼ cup milk
¼ cup sugar
½ teaspoon baking soda
½ teaspoon salt
¾ cup creamy peanut butter
1 cup brown sugar
1 cup sour cream
1 teaspoon baking powder
1 teaspoon vanilla
2 ¼ cup flour
3 eggs
6 tablespoons butter, softened

Nutella Buttercream:

¼ cup butter, softened
¼ cup unsweetened cocoa
¾ cup Nutella
1 teaspoon vanilla
2-3 cups powdered sugar
3-4 tablespoons milk
4 oz cream cheese, softened

Preheat oven to 350 degrees and line pans with cupcake liners (yields 20).

Beat butter, peanut butter, brown sugar and sugar until light and fluffy.  Make sure to scrape down bowl to fully mix.

On low, add eggs one at a time until fully incorporated.

In a separate bowl, combine flour, baking powder, baking soda and salt.

Add half the dry ingredients to the butter mixture, let fully mix in.

Add sour cream, milk and vanilla.

Add the remaining dry ingredients.  Be careful not to over mix.

Fill liners ¾ full and bake for 18-23 minutes or until an inserted knife comes out clean.

Nutella Buttercream: Beat Nutella, butter, and cream cheese for several minutes.  Add powdered sugar, cocoa, vanilla and milk.  Adjust consistency with powdered sugar and milk.

Pipe onto cooled cupcakes and dust with cocoa powder.   

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