I’m guessing I have your attention already. Last Sunday, I was craving some cupcakes and as I left for the grocery store, my husband requested chocolate cupcakes. So I picked up a box cake mix. I know, I would have much rather made my cupcakes from scratch but we’re talking about a craving here, time was of the essence. I am, however, morally opposed to icing in a plastic tub. So I decided to make butter cream icing which is nothing more than butter and confectioner’s sugar but when I got home and researched the recipe, I came across PEANUT BUTTER ICING. When I found out that all you do is add peanut butter to the butter cream recipe, I was sold. So here it is, not too sweet, just peanut buttery enough peanut butter icing, great on chocolate cupcakes. Chocolate cupcakes with peanut butter icing are sure to be a hit at your Halloween parties this weekend.
1 stick unsalted butter, softened
2 cups confectioner’s sugar
3/4 cup creamy peanut butter
milk for consistency
1. Make sure that your butter is a little warmer than room temperature.
2. Put butter, peanut butter & sugar into the bowl of your electric mixer. Beat for a few minutes scraping the sides. At this point, you can see if you need to add milk to loosen it up. Add a tablespoon at a time until you get a rich, frothy consistency.
3. Ice your cupcakes if you can keep from eating the icing with a spoon. It really is easier to use a ziplock bag with the corner cut out or a pastry bag. It takes a tenth of the time.
Note: This makes a very peanut buttery but not very sweet icing. If you need more sweet, lessen the peanut butter and add some more sugar. They’re your cupcakes.
**Image via The Food Librarian**