Monday, July 14, 2008
The competition in Peanut Butter Exhibition 3# Cake and Cupcakes was so fierce that Nick and I had to pick a Top 4 instead of our usual Top 3! All of the entries were droolworthy, but we managed to pick out the best of the best based on Peanut Butter Weight, Presentation, Dessrt Before Dinner Factor, and Preparation Time.
1st Place - Cocoa Buttermilk Cake with Peanut Butter Buttercream
2nd Place - Dark Chocolate Peanut Butter Filled Peanut Butter Banana Cupcake with Peanut Butter Buttercream
Tie for 3rd - Peanut Butter and Jelly Cupcakes and Peanut Butter Buckeye Cupcakes
Check out all the wonderful entries below and listen for the next Peanut Butter Exhibition Theme.
Peanut Butter Banana Cupcakes
Chocolate Chip Peanut Butter Pound Cake
Peanut Butter Éclair Cake
Peanut Butter Banana Chocolate Bliss
Dreamy Peanut Butter Cupcakes with Peanut Butter Mousseline Buttercream
Right Royal Peanut Butter and Banana Cupcakes
Brazil Nut Brownies (a bit of an oddball entry, but we show love anyway!)
Peanut Butter and Chocolate Cupcakes with Peanut Butter Filling (recipe below)from Katrina who loves Peanut Butter, but doesn't yet have a blog to showcase her baking prowess.
Makes 12 regular cupcakes.
3 ounces Dark Chocolate
1/4 Cup Creamy Peanut Butter
1 Cup Raw sugar
1/3 Cup unsweetened apple sauce
2 1/4 T unsweetened Cocoa powder
3/4 t baking powder
small pinch of salt
1 t vanilla extract
1/2 t honey
1.) Melt chocolate and peanut butter in a microwave until smooth in a large microwave safe bowl. (small chunks of chocolate are OK. That is how I like to do it because then you get a little chocolate surprise when eating the cupcake.)
2.) Add sugar and stir, let cool for about 10 minutes.
3.) Stir well for 3 minutes.
4.) Add one egg at a time, mixing between each. stir in the applesauce.
5.) In a separate bowl mix flour, cocoa powder, baking powder and salt.
6.) pour dry into the wet and mix wet and dry ingredients thoroughly.
7.) Add vanilla and honey and mix until blended.
8.) Scoop into cup cake cups and bake at 350 F for about 20 minutes or until a toothpick comes out clean.
Peanut Butter Filling
1/2 Cup Peanut Butter
1//2 T Vanilla extract
1 1/2 T Milk. ( I usually use vanilla or chocolate soy milk)
1.) Mix all ingredients until well combined.
[ This filling recipe will only make enough to fill 8 cupcakes. I like to let people decide if they want to eat them with or without the filling because some people say the peanut butter filling is too much peanut butter flavor. I just fill as many as I can and leave the rest for the non-peanut butter lovers...]
2 ounces Dark Chocolate
2 1/2 ounces semisweet chocolate
1/2 Cup Heavy Cream
1/2 t vanilla extract
1/2 T butter at room Temp.
1 Cup Powdered Sugar.
1.) Chop chocolate and keep in a heat safe bowl.
2.) Heat cream until bubbly around the edges of pan, pour over chocolate.
3.) Let sit for 1 minute, stir to combine.
4.) Add butter and vanilla and stir. Let cool for 10 minutes
5.) Add powdered sugar and beat until combined. Continue to beat until lighter in color and has a creamy texture.
1.) With a small knife, cut a cone shape out of the top of the cupcake. Flip the cone over and remove the cone leaving you with a flat top.
2.) Fill the cupcake with the Peanut Butter filling and replace the top.
3.) Frost with Chocolate frosting with whatever method you choose.