If you haven't noticed already my little blog has been hanging out way more on the cupcake side of thing, then the blood and sweat side of things.
Well, that's because it's winter here. Now, while some of you may be lucky enough to be enjoying a nice mild winter with very little snow, going on Donut Runs, or even enjoying summer on the other side of the world! I am surrounded by the white stuff! So, I've been banished to the treadmill.
Don't get me wrong, I've been running lots! It's just nothing to get excited and report back to you guys about. There's only so many photos of a treadmill control panel one can take.
So, instead I share with you more baked goods!
For the cupcakes:
1 Cup [Vanilla] Sugar
1 Cup Brown Sugar
1 3/4 Cup Flour
3/4 Cocoa Powder
1 1/2 Tsp Baking Soda
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Milk
1/2 Cup Veg. Oil
2 Tsp Vanilla
1 Cup Boiling Water [This step makes all the difference.]
Sift dry ingredients into a mixing bowl. Add eggs, milk, oil, and vanilla. Beat with a mixer for about two minutes. Add boiling water and beat until just blended.
Bake at 350F for 19-20 minutes in lined cupcake pan.
Yields 24 Cupcakes.
3/4 Cup Butter [softened]
3-4 Tbsp Creamy Peanut Butter [like Skippy, I wouldn't go natural here but you could try]
1/3 Cup Milk
3-4 Cups Powdered Sugar [depending on how thick you want your frosting]
2 Tsp Vanilla
Beat sugar and milk into the butter and peanut butter, making about three additions of sugar and two of milk. Mix in Vanilla at the end.You may have to play around with how much peanut butter and powdered sugar depending on the desired consistency. Pipe onto cooled cupcakes.
Finally, top with mini peanut butter cups and watch your friends drool :)