worst idea ever: hub having work attached to the end of his vacation, therefore mommy coming home solo to "readjustment" time. for the boys and the mommy.
so lets bake cupcakes.
grieving a great vacation being over, having left the hot sunshine for a gray drizzly day. and needing motivation to get back to work and back to leading my pack. do you ever have those days when you just don't want to be in charge anymore?
really only the perfect remedy of peanut butter and jelly mixed in a cupcake will do.
for lunch.
because if I am going to have to be in charge, I can choose to have cupcakes for lunch.
and probably dinner, because its just me and the boys tonight.
rarely do I waste time baking something that does not include chocolate. it has to be ridiculously delicious for this to happen.
I started with the chocolate cupcake recipe by Barefoot Contessa but subbed out the coffee and cocoa powder and subbed in 1 cup peanut butter and a splash more buttermilk. they were super dense and delish. and I love her really peanut-buttery frosting. her recipes always rock.
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk + a splash, shaken, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 3/4 cups all-purpose flour
- 1 cup peanut butter
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- strawberry jam, preferably homemade.
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and peanut butter. In another bowl, sift together the flour, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean.
then I took a pastry bag and filled it with homemade strawberry jam. after I took the cupcakes out of the oven, while still warm, I squeezed them full of jam, the more the better in my opinion.
and eat!
we linked up with 33 Shades of Green tasty tuesdays party for even more yumminess.
happy tuesday back in reality.
best,
kirsty
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