Peanut Butter Cupcakes w Raspberry Icing…sweetenufblog
Chocolate seems to be the flavour of choice for Valentine’s Day but if you’re looking to switch things up this year bake up a batch of PB & J cupcakes. Peanut butter cupcakes topped with a raspberry icing are a great way to show your love.
The scent alone of these peanut butter cupcakes will have your mouth watering! You could enjoy one sans the icing as they are wonderfully moist but why anyone would miss an opportunity for raspberry flavoured icing is beyond me.
This delicious and easy to make recipe is from “Salty Sweets” by Christie Matheson. It bakes up a perfect 12 cupcakes and I’ll bet you already have everything you need at home. So, don’t waste time as Valentine Day is fast approaching. Be your own Valentine and bake up a batch just for yourself.
Peanut Butter Cupcakes with Raspberry Icing
Preheat oven to 350F. Paper line a 12-cup muffin tin.
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, softened
3/4 creamy peanut butter (not natural)
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 tsp vanilla
1/2 cup whole milk
In small bowl, whisk together the flour, baking powder and salt.
In the bowl of a mix master cream together the butter, peanut butter and sugars until light and creamy. Scrape down bowl. Add in egg and vanilla and beat together for about 30 seconds.
With mixer on low add in 1/3 of the flour mixture, then 1/2 of the milk, then 1/3 of the flour, then remaining milk and last 1/3 of flour, mixing until just combined after each addition. Don’t overmix.
Divide batter evenly between the 12 cups and bake for about 20 minutes until tops spring back lightly and a tooth pick inserted in the centre comes out clean.
Remove and let cool completely before icing.
Beat together 1/2 cup softened butter and 4 cups icing sugar. Add in a tablespoon of cream or milk one at a time until you have a firm icing. Add in 1 tsp of vanilla and mix. Add in a couple tablespoonfuls of seedless strawberry jam and mix together well. If icing is too thin add in a few tablespoons more of icing sugar until desired consistency is reached.
Peanut Butter Cupcakes with Raspberry Icing…sweetenufblog
Perfect Pumpkin Cupcake – Sweetenufblog.ca
Continuing where I sort of left off on last weeks blog (Spiced Pumpkin Loaf) , as I’m not one to use up my calories on pumpkin flavoured beverages, here is another scrumptious, simple and sweetenuf recipe containing the flavour of Fall…pumpkin.
If you didn’t see this weeks Instagram (sweet_enuf) here is how to make your own pumpkin puree if you prefer fresh to canned. Cut 2 small or 1 medium Pie Pumpkin in half and clean out the seeds and membrane. Place cut side down in a baking pan and fill with 1-inch of water. Bake in preheated 375F oven for 30-40 minutes. Cool completely and scoop out cooked pumpkin. Puree slightly in a food processor. This pumpkin will look more yellow that the canned version and any unused pumpkin can be frozen. I yielded about 1-cup of puree from a small pie pumpkin.
Now back to these light, moist and mildly spiced cupcakes. This recipe is virtually made in one mixing bowl so there is no excuse not to whip these up the next time you have a hankering for some sweet pumpkin flavour. Frost these cupcakes with the tradition Cream Cheese Frosting or any of your favourites. I made an icing with butter, icing sugar, vanilla and whipping cream, which I know is a hit in my house. Add a little pumpkin pie spice or some cinnamon for more Fall flavour.
For Cream Cheese Frosting: Using an electric mixer, combine 3 tbsps of softened butter with 2 1/3 cups of icing sugar and mix well. Add in 4 ounces of softened cream cheese and beat until incorporated. Turn up mixer to medium speed and mix until frosting is light and fluffy, about 2-3 minutes.
Yeilds 12. Preheat oven to 325F. Paper line a 12-cup muffin tin.
1 cup all-purpose flour
3/4 cup granulated sugar
1 tbsp baking powder
1 1/2 tsp cinnamon
1/8 tsp salt
3 tbsp butter, room temperature
1/2 cup milk
3/4 cup pumpkin puree
In the bowl of an electric mixer put flour, sugar, baking powder, cinnamon, salt and butter and mix on low until mixture has a sandy consistency.
Add 1/2 of the milk and beat until well mixed then add remainder of milk and mix well.
Add the eggs one at a time and beat well after each. Scrape down sides and bottom of bowl. Stir in pumpkin puree by hand until evenly distributed.
Fill the muffin cups 2/3 full and bake in preheated oven for aproximatley 20 minutes until tops spring back lightly when touched or a tooth pick inserted in centre comes out clean.
Cool for about 10 minutes then remove cupcakes to cool completely before icing.
Pumpkin Cupcakes a la Sweetenuf – Sweetenufblog.ca
Today’s fudgey dense and sweet Brownie recipe is super simple. So easy you may want to make a batch for dessert tonight to serve with a scoop of ice cream or a little whipped cream. If you can, pick up some Ontario strawberries. Slice on top of the ice cream or whipped cream and you have an upscale dessert sure to please!
I used 3 types of chocolate in these sweet enuf treats. Add-in 1/2 – 3/4 cup of chopped walnuts or pecans if you desire.
Preheat oven to 350F and grease and line an 8-inch square baking pan.
3 ounces dark or bitter sweet chocolate
3 ounces semi-sweet chocolate
2 ounces milk chocolate
1/3 cup butter
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla
1/3 cup all-purpose flour
1/2 tsp salt
In a microwave safe bowl, combine the chocolate and butter, and microwave on medium power until chocolate is almost melted. Stir until melted and smooth.
Whisk in the sugar and then whisk in the eggs one at a time until combined. Gently whisk in the vanilla.
Using a wooden spoon mix in the flour and salt.
Spread evenly into prepared pan and bake for about 25-30 minutes. Edges will be firm and centre will be almost set.
Let cool completely before cutting.
This drab and dreary weather calls out for something sweet and fun to help fight the urge to stay in bed and hibernate. Who wouldn’t want to get out of bed for a piece of delicious coffee cake combining not only peanut butter and Nutella but having the added crunch of praline nuts and a peanut butter crumble topping!
Whether you stay up to binge watch your favourite shows on Netflix while enjoying this moist and flavourful coffee cake or hop right back into bed to relax against your propped up pillows, I think you’ll agree this is a delicious addition to your morning. Or afternoon or before dinner pick-me-up or…
This recipe is from the Bake from Scratch ‘One Layer Cakes 2017’ issue and I made a couple of slight modifications. Mostly because I didn’t follow my own advice to do the one thing you should always do when trying a new recipe…read it through thoroughly and pay attention!
I must say my slight modifications, which were layering the warmed Nutella in the middle and on top of the cake batter and using Praline Mixed Nuts instead of roasted salted peanuts did not detract in any way. I also subbed in cream for the whole milk as I had some in my fridge. Now you have options! Follow the original directions or switch it up like I did and enjoy.
Peanut Butter-Nutella Coffee Cake
Preheat oven to 350F and grease a 9-round or 9-inch square cake pan.
1/2 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
3/4 cup chocolate-hazelnut spread (Nutella), warmed
Peanut Butter Crumble – in a small bowl combine 1/2 cup all-purpose flour and 1/4 cup packed brown sugar. Using your fingers or a wooden spoon mix in 2 tablespoons soft unsalted butter and 1 tablespoon creamy peanut butter. Mix in 1/2 cup chopped roasted salted peanuts.
Prepare peanut butter crumble and set aside.
In a large bowl, with an electric mixer, beat together the butter, peanut butter and sugar, until light and creamy. Scrape down sides of bowl.
Add eggs, one at a time and beat well after each addition. Add in sour cream and vanilla and beat until combined. Scrape down sides of bowl.
In a medium bowl whisk together flour, baking powder and salt until combined.
Gradually add flour mixture to creamed mixture alternately with the milk, starting and finishing with the dry ingredients, until combined.
PB Cake batter atop warmed Nutella
Pour half of batter into prepared pan. Top with chocolate-hazelnut spread, making sure to spread to edges. Top with remaining cake batter, smoothing to edges. (A small offset spatula works great for this.)
Sprinkle Peanut Butter Crumble evenly over top of batter.
PB Crumble and Praline Nut topping bf baking
Bake in preheated oven for approximately 45 minutes or until toothpick inserted in centre comes out clean.
Note: If edges begin to brown quickly loosely cover cake with foil until completely baked to avoid excess browning.
PB-Nutella Coffee Cake with PB Crumble & Praline Mixed Nuts sweetenufblog.com
Simple, sweet and stunning! This ‘Classic Pound Cake’ from Bake from Scratch’s Cake issue is delicious and baking it in my new Nordicware Fleur de Lis pan takes it from blah to fab even with no drizzle or embellishments.
A word to the wise, don’t bake this cake when you’re in a rush, as it needs about 2 hours of baking time in a low oven (300F). My bundt pan had a 10-cup capacity so I filled 2 individual bundt pans with my leftover batter. This way you have a little taste tester or a little treat for yourself.
This recipe is delicious. Dense and flavourful as well as moist it presents beautifully when baked up in a pretty pan and can be left unadorned or would take well to a dusting of icing sugar or sweet cocoa powder.
This cake has no leavening agent so don’t be alarmed. Make sure to spend at least 6-8 minutes beating your room temperature butter with the sugar in order to create the lightness you need in this cake. You could also change up the vanilla to almond flavouring or even add in some orange zest.
Classic Pound Cake
Preheat oven to 300F and spray a 15-cup bundt pan using spray with flour.
1 1/2 cups unsalted butter, room temperature
3 cups granulated sugar
7 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1 cup whipping cream
1 1/2 teaspoons vanilla extract
In a large bowl, beat butter and sugar with a mixer at medium speed until light and fluffy, 6-7 minutes. Scrape down beaters and bowl a couple of times during mixing.
Add in eggs, one at a time, beating well after each addition.
In a medium bowl, sift together the flour and salt. Add the dry ingredients into the creamed mixture alternately with the whipping cream, starting and ending with the flour mixture. Beat just until ingredients are combined after each addition. Stir in vanilla.
Spoon batter into prepared pan and bake for 1 hour. Cover loosely with foil, and bake an additional 45-55 minutes more, until toothpick inserted in centre comes out clean.
Cool in pan for about 15 minutes and then remove from pan and cool completely. Garnish with icing sugar if desired.
This would be a terrific holiday dessert for this Christmas season. Enjoy!
Sweetenufblog.com – Chocolate Cake
I baked up this always delicious, always moist, and always popular chocolate cake for a friends birthday this weekend and although I did share the recipe over a year ago, thought it was worth sharing again.
I have seen many versions of this cake all over the internet but it is a Barefoot Contessa recipe called Beatty’s Chocolate Cake. It is unbelievably simple to prepare and bakes up well. Once you’ve made it I guarantee it will be on your favourites list as well.
The cake and icing are both fudgy…rich, moist and dense. The cake is a deep dark chocolate containing cocoa and melted chocolate. If your looking to lighten it up (I mean in the taste department not the calorie department) you may have an icing recipe that is less dense but no matter what you top this cake with it is deliciously yummy!
As usual, before getting started on your baking, make sure you have all your ingredients at room temperature, not just the butter. This means your buttermilk and eggs. Let them sit out at least 20-30 minutes before using.
Tip: This recipe calls for 2 extra large eggs. I substituted 3 large eggs and the recipe works well. REMEMBER, unless otherwise stated recipe books and magazines use large eggs in their recipes so you may want to add them to your shopping list!
Beatty’s Chocolate Cake
Preheat oven to 350F. Grease and parchment line 2 x 8-inch cake pans. (I used 3 pans so I wouldn’t need to torte the cake into layers and reduced the baking time.)
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra-large eggs
1 tsp vanilla extract
1 cup freshly brewed hot coffee
Sift the flour, sugar ,cocoa, baking soda, baking powder and salt into the bowl of an electric mixer with the paddle attachment and mix on low speed until combined.
In a medium bowl combine the buttermilk, oil, eggs and vanilla. With the mixer running on low slowly pour in the wet ingredients into the dry. With mixture still on low speed, slowly pour in the coffee, and mix just until combined.
Scrape down the sides and bottom of the bowl. Pour into prepared pans.
Bake for 35-40 minutes, until cake springs bake when touched lightly or a toothpick inserted in centre comes out clean. Cool for about 10 minutes then remove from pan. Left cool and chill before icing with your favourite icing.
1 cup butter, softened
1 cup dark chocolate chips, melted and cooled slightly
3/4 cup cocoa powder, sifted
3-4 cups icing sugar
2-4 tablespoons milk, cream or whipping cream
Cream butter with electric mixer until light and fluffy. Scrape down sides and bottom of bowl.
Add in cocoa powder and icing sugar and mix on low until combined. Add in melted and cooled chocolate. Add in milk a tablespoon at a time until mixture is smooth.
Now beat on medium speed for about 5 minutes until light, fluffy and creamy.