Royally Delicious
Jen’s selection for this week’s challenge is Peanut Buttercups with Peanut-Penuche Icing. If you have any questions, tips, advice, etc., leave it in the comments here.
When you make these buttercups, I recommend not filling the cups more than half way. They will overflow and have a flat top. They are really good.
Definitely don’t go more than 2/3 full. I had a few spill over that we’re more than that.
These are delicious! Because of the comments about the cups overflowing, I didn’t add the additional batter on top of the chocolate and just pushed the chocolate down into the cupcake before baking them. I also doubled the icing, since I didn’t think the quantity in the book would generously cover 12 cupcakes (and I wound up with 16).
http://creativemissy.com/archives/602
I really liked these cupcakes. I had to adjust mine for high altitude, and I added more powdered sugar to the frosting so it would be thicker. http://www.shemakesandbakes.com/1/post/2012/04/ppq-peanut-buttercups-with-peanut-peanuche-icing.html
I know these are going to be a regular dessert at my house. http://sweet-morris.blogspot.com/2012/04/peanut-buttercup-cupcakes.html
Not my favorite, but that’s just because I don’t like too much peanut butter in one dessert. I added a chocolate ganache to break up the peanut butteryness, but in the end I’ll leave this up to you folks who like a peanut butter overload 🙂
http://agiltnutmeg.com/2012/04/16/peanut-buttercups-with-peanut-penuche-icing/
Project Pastry Queen 