easy-mix yellow cupcake batter
from Cupcakes! by Elinor Klivans
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup sour cream
mini peanut butter cups
Preheat oven to 325 degrees. Line a muffin tin with cupcake wrappers.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it in incorporated and the batter is smooth. Drop some batter into the muffin cups. Place one peanut butter cup on top. Top with the rest of the batter, so that the cups are about 3/4 filled. Bake 20 minutes, or until golden on top and a toothpick inserted into the middle comes out clean. Cool.
Kathleen's Peanut Butter Icing (courtesy of Ina Garten): nocoupons
- 1 cup confectioners' sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.Chocolate Drizzle:
8 oz. semisweet chocolate chips
Melt chocolate chips in a double boiler or heat in microwave on short intervals stirring between them until melted. Drizzle chocolate over cupcakes with a fork.