Friday, May 06, 2005

King Cupcakes

King Cupcakes (Adapted from CL)

For the batter

4 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup mashed ripe banana
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

For the frosting

2 ounces cream cheese, softened
4 tablespoons creamy peanut butter
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
1/8 teaspoon very fine salt
1/4 cup chopped dry-roasted peanuts

Preheat oven to 350

To make the batter

In a large mixing bowl, beat together butter and granulated sugar until until blended. Add eggs, one at a time, beating until well combined. Mix in mashed banana and vanilla.

In a medium bowl, whisk together flours, baking powder and salt. Add dry ingredients and milk alternately to butter mixture, beginning and ending with the dry ingredients. Evenly divide the batter between a 12 cup muffin tin lined with paper baking cups.

Bake until the tops spring back when lightly touched in the center (or a toothpick comes out mostly clean) - about 18-22 minutes. Remove and let cool for 5 minutes - remove cupcakes from the tin and let cool completely on a wire rack.

To make the frosting

In a medium mixing bowl, beat together cream cheese, peanut butter and butter until light and fluffy. Add in confectioners' sugar, vanilla and salt - mix until smooth and creamy. If it is too thick to spread evenly, add a few drops of milk. Divide the frosting evenly between the cupcakes and sprinkle with chopped peanuts.

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