As I mentioned in a previous post, this weekend we celebrate dress Tessie’s 1st birthday. It has been such a joy to be so involved with our little nieces – Tess and Nina. It’s hard to know sometimes who’s more excited to see each other, us or them, but smiles and giggles abound when we get together.
Tess is sporting another fun Auntie Trina creation – the geranium dress (this pattern was created by Made By Rae). The fabric is Firefly in Mint (from Hello Bear by Bonnie Christine for Art Gallery), and was ordered from Dragon Fly Fabric (a Canadian website).
Back to those cupcakes.
The chocolate cupcake is from a Food Network recipe. It is super moist and dense, and above all – it is super chocolately. My extra addition to the cupcake was that after I spooned the batter into the lined muffin cups, I placed a small mini (unwrapped) reeses peanut butter cup into the centre of each cupcake. Oh ya!
The buttercream recipe is one that I have used for years and years, with the addition of that awesome peanut butter goodness. I tried another peanut butter icing recipe a few weeks back and was less than impressed with it. When I make a frosting, I want something that I can pipe. Unfortunately, most peanut butter icing recipes tend to be gooey and sticky. But not this recipe!
Ultimate Peanut Butter Buttercream Icing
1 cup butter
1/2 cup peanut butter
4 cups icing sugar
1 teaspoon vanilla
1 teaspoon salt
2 tablespoons milk
In the bowl of a large mixer, combine the butter and the peanut butter till smooth.
Turn your mixer to the lowest setting, and SLOWLY add in your icing sugar. (Failure to add in slowly will result in your entire kitchen being lightly coated with a layer of fine icing sugar. Yes, I know this first hand.) Your icing will get very crumbly and this will be hard on your mixer.
Sprinkle over salt. Add in vanilla and milk.
Mix on medium speed for 5-7 minutes. Scrape down the sides as needed.
Seriously, the best peanut butter icing you could ask for. Just ask Tess!