Grandma's Peanut Butter Cupcakes
I must be on a peanut butter kick recently because all I can seem to make are things with a whole lot of peanuty flavor. On a whim this afternoon I decided that peanut butter cupcakes with a chocolate-ish icing would be a fantastic dessert. I'm not a big sweets person so these cupcakes are not very sweet and a bit more savory if that makes sense. Instead of a bunch of sugar I used Agave syrup.
Since I did this on a whim I didn't even think to set up a photo of the ingredients or the process so please bear with me. This is really quite a simple recipe so I'm sure you'll be able to understand from the instructions alone :-)
1 cup flour
1 cup *PB2* (powered peanut butter)
1 Tbs baking powder
1 tsp vanilla extract
1 cup Agave syrup
1 cup almond milk
Set your oven to 350 degrees and grease a baking pan (8 inch round or 9x11 rectangle) or a muffin pan. Whisk together all ingredients in a medium mixing bowl until well combined. Pour the batter into you baking pan or tin. If you're using a muffin tin as I did, fill the wells only about 3/4 full.
When your oven is ready, slide in your pan or tin and bake for 30 minutes. When a toothpick come out clean your cake is ready!
1/2 cup coconut or almond milk
3 Tbs sugar
2 Tbs *chocolate PB2* (chocolate flavored powered peanut butter)
When your cake is finished baking and you've set it out to cool, start to make the icing. Add all the ingredients to a small pot and place over medium-low heat. Whisk the mixture until combined and bring to a low boil. Keep whisking continuously while you boil the icing for about 10–15 minutes. The icing mixture will thicken and darken during this process.
When the cake is cool you can remove the icing from the heat while still stirring it. Once the mixture starts to cool off but is still a viscous liquid you can spoon it onto your cake (cupcakes) and spread it out. When the icing is totally cool it should be gooey, sticky, chocolatey goodness.