It’s dull outside, and windy and not very special. Monday blues are surely just around the corner. Only they’re not, because I’m sat here in only cosy clothes, drinking ovaltine and eating salmon and egg on toast. It’s my unofficial day off you see.
There’s a peanut buttery smell oozing from the oven and I’m about to whip up some irresistibly rich, chocolate buttercream.
Peanut butter, practically gold dust. I mean, there are so many ways to make the most of it’s yumminess. In a cupcake, spread on a banana, melted on top of toast and a spoonful of it straight in my mouth. It has to be Skippy smooth. I’m not about that crunchy one.
I came across a buttery little recipe online. It goes like this:
160g self raising flour
1 tsp baking powder
¼ tsp salt
170g smooth peanut butter
115g unsalted butter
150g dark brown sugar
2 large eggs
1 tsp vanilla extract
This should make 12 cupcakes or in my case a few cupcakes and a few teeny tiny cupcakes. Preheat the oven at 176 degrees. Firstly, mix up the flour, baking powder and salt. And set aside. Then cream together your peanut butter, brown sugar and butter. Until it’s all fluffy and creamy. Beat in the eggs, one at a time … slowly does it now. And then add your teaspoon of vanilla.
Finally, add a bit of the flour mix and then a few drops of milk, and then a bit of flour … you get the idea. But again, slowly does it, we might be using Skippy, but we are not in a rush!
It’s my first time using this recipe, and I was a little too relaxed with my timer. The recipe called for 25 minutes in the oven … I went in at 17 minutes to start with. And my bigger cupcakes are slightly more bronzed than I’d hoped they'd be. But they’ll still have that creaminess inside … chin up buttercup!
Baking’s all about patience. And you’ve got to make mistakes to learn from them. If you’re trying a new bake, keep close to it whilst it’s cooking, you never know when it might need your help. In future these lovelies will bake for about 14 minutes.
I have no doubt these cupcakes will be scrumptious. Mostly because I’m piping a little strawberry jam inside, underneath a swirl of that chocolatey buttercream. Fruity and nutty works like sweet and sour. It’s risky, and makes these cupcakes even more tempting.
I’m baking them for someone who shares my love of peanut butter, Bradley. And I know they’ll be enjoyed. Because I see that big dollop of jam he puts on top of his peanut butter on toast.
I just had a tasteen of one myself and truthfully, these buttercups are perfect for any fellow peanut butter lovers out there. New to my menu, and full of that peanutty creaminess your Monday might need.
If it ain't messy, you ain't baking.
You see ...
kind of 'bronzed' kind of don't care.
just like my lunch!
And here's me showing a little love for some other cupcake at the weekend.