Peanut Butter Icing

Peanut Butter Icing: nocoupons

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Black & white cupcakes

Shirley Temple Cupcakes

For the cake...

1 c Sprite Zero

3/4 c sugar

1/3 c vegetable oil

1 1/3 c flour

3/4 tsp baking soda

1/2 tsp baking powder

Combine dry ingredients and set aside

Combine sugar oil and soda... whisk vigorously

Add dry ingredients into the liquid ingredients and combine well, being careful not to overbeat.

Pour into muffin pans lined with cupcake papers... fill only 3/4 way - leaving room for them to rise. Bake at 350 for 10 minutes and check to see if they are done

For the filling just combine a small amount of grenadine syrup & your favorite buttercream frosting. You don't want it too thin so add the grenadine in small amounts - you can always add more.

For the frosting, take a few maraschino cherries and dry them in the oven . Bake them until they are dry on a cookie sheet. Put them into a small food grinder and pulse them into a coarse grind. Combine this with Buttercream frosting and use it to frost your cupcakes.

Top with a maraschino cherry.
ENJOY!

Not bad.....

Old-Fashioned Frosting:

• 2 sticks butter, room temperature
• 8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract or other flavoring

Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

*Cook's Note: Add more sugar to get this consistency.

My Love of cupcakes has become a part of everyday life .....
Recipes that need to be shared / discussed / & shared will be posted on a regular basis.

Chocolate Ganache Cupcakes

Ingredients

nocoupons

• 1/4 pound unsalted butter, at room temperature
• 1 cup sugar
• 4 extra-large eggs, at room temperature
• 1 (16-ounce) can Hershey's chocolate syrup
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon instant coffee granules

For the ganache:

nocoupons

• 1/2 cup heavy cream
• 8 ounces good semisweet chocolate chips
• 1/2 teaspoon instant coffee granules

Directions

Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Do NOT overbake ! Let cool thoroughly in the muffin pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Dip the tops of the cupcakes into the ganache. Do not refrigerate.