Originally Posted May 29, 2012 on iWeb:
Yard work, washing the car Chocolate Peanut Cupcakes and dinner with visiting friends!
Work work work...geesh I think we broke some child labor laws this weekend! Amelia helped me with the gardening and baking (sort of) and Rob with the car wash (sort of again).
We planted all our flower pots and added cabbage and leeks to the garden. She is not really good at spotting weeds yet, as everything is fair game.
Washing the car turned into a whole morning ordeal, but she loved it...if it involves water...she usually likes to do it. The car got VERY clean!
Chocolate Peanut Butter Cupcakes
We have been doing lots of Chocolate and Peanut Butter. Why not cupcakes. She ate so much of the filling that I think she could only eat the frosting when she got to try a completed one! Lots of fun making these...delicious too I might add.
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners' sugar
1 cup frozen whipped topping, thawed
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well.
and top with the remaining batter so that all the cups are filled.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.
and Enjoy!
Or just eat the icing.
Bieri’s Return to Alaska for a Visit
Our friend’s the Bieri’s returned this weekend for a visit to Alaska. Amelia loved the attention! Only had the point and shoot so pics are not that great. Sorry!
Amelia will grow to love Jane, but for the moment had eyes only for...
Tim...or “Milk” as she called him. ??
Kylee has morphed into a teenager!
Only pic I got of Seth. In good company at the Alaska Wildberry Store.
