One of my friends wanted to come over to our house for a visit. But she had ulterior motives and she was up front about them. She wanted cupcakes. Who am I not to indulge a request for cupcakes? Especially if the person requesting the cupcakes is more than willing to help make them and to chip in for ingredients? Especially if the friend’s kitchen isn’t very well-equipped for baking and mine might very well be over-equipped? I’m pretty sure I’ll never be able to say no when a friend asks to come to my house to bake (or cook). I’m a regular good samaritan, eh? I’d like to think I’m doing my part for the desserts of the world.
After flipping through Vegan Cupcakes Take Over the World for the zillionth time, we decided to make S’mores cupcakes and chocolate cupcakes with peanut buttercream frosting.
I’ve made the peanut buttercream frosted cupcakes at least a few times in the past and they’re always well-received. In all honesty, I could eat this frosting all by itself. With a spoon. By the vat. Not that I know exactly what the quantity of a “vat” is. The point is that this stuff is good. Really good. So good that I’m glad I have a wee little bit of self-control. Without it I’d be passed out on the kitchen floor with a spoon and an empty vat.
For these cupcakes, bake your favorite your favorite chocolate cupcake recipe. You can add a little creamy peanut butter to the batter if you’d like to bump up the peanut butter flavor. I usually add about 2 tablespoons to my batter.
Peanut Buttercream Frosting
Recipe from Vegan Cupcakes Take Over the World
Makes enough frosting to generously frost 12 regular size cupcakes
- 1/4 cup margarine, softened
- 2 tablespoons shortening
- 1/3 cup creamy peanut butter
- 1 tablespoon molasses
- 1 1/2 teaspooons vanilla extract
- 1 1/4 cups confectioner’s sugar, sifted
- 1 to 2 tablespoons soy milk
- With electric handheld mixer, cream together margarine and shortening at medium speed till smooth.
- Add peanut butter, molasses, and vanilla; beat until very smooth, about 2 to 3 minutes.
- Beat in sugar; mixture will be very stiff.
- Dribble in soy milk a little at a time, beating continuously till frosting is pale tan and very fluffy.
- If frosting is too thick or too thin, adjust the consistency by adding small amounts of soy milk or confectioner’s sugar if necessary.
For the record, I’ve never had to do step 5. This recipe has been perfect (and possibly divine) every single time I’ve made it.