Banana Cream filled Cupcakes with Butterscotch-Peanut Butter Icing

Roopa

I was requested to do some baking this weekend, and was really feeling the lack of cupcakes in my life. I considered a few possibilities and at the end laziness won, so I made whatever I could that didn’t involve me leaving my house. I had a little bit of peanut butter and some butterscotch chips, so I decided I’d make that into an icing. We actually make our own peanut butter at home, and butterscotch peanut butter is absolutely heavenly. I also had some extra banana cream pudding so I thought I’d try that as a filling. I don’t really know that the banana pudding added too much, but the icing was pretty great.

EGGLESS VANILLA CUPCAKES (24 medium)

INGREDIENTS

  • 1-¾ cups flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup milk
  • 3/8 cup oil
  • 2 tbsp. apple sauce
  • 2 tbsp. vanilla
  • 1 tbsp. apple cider vinegar

DIRECTIONS

  1. Add apple cider vinegar to milk. Set aside.
  2. Preheat oven to 350F. Line cupcake tins with liners
  3. Whisk together flour, sugar, baking powder, baking soda, and salt
  4. Mix milk mixture, oil, apple sauce, and vanilla together.
  5. Combine wet and dry ingredients. Don’t overmix.
  6. Fill liners ~2/3 high. Bake for 12 – 18 minutes, depending on liner size.

PEANUT BUTTER ICING*

INGREDIENTS

  • 114g unsalted butter, softened (1 stick)
  • ½ tsp. salt
  • 30g peanut butter
  • 50g butterscotch chips
  • ¾ cup icing sugar

DIRECTIONS

  1. Cream butter and salt for a few minutes until soft.
  2. Add in peanut butter and melted butterscotch chips and mix thoroughly.
  3. Add in icing sugar and mix thoroughly. Add milk or icing sugar as needed to get desired texture.

*I didn’t really measure the peanut butter or butterscotch chips, but that was approximately how much it seemed like. I just added as much icing sugar as seemed appropriate. 

Clearly the primary use for tweezers


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