Sweet Suppertime

heavy on the butter and sugar...

Creamy Peanut Butter Frosting

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  ahhh

best peanut butter frosting, sweet suppertime There was this day where I was watching my weight.  Scary.  My daughter and I started having a conversation about what I would love to eat if I could eat anything in the whole world.    We started designing ethereal dishes… but the one that I remember the most, and the one that we ended up making, was a layered chocolate cake, 3 tiers mind you, filled with peanut butter filling, frosted with peanut butter frosting, with chopped peanut butter cups adorning its very peanut buttery sides.  We finished it off with salted caramel drizzled all over in a beautiful magical design.  I’ve only made it once… it was last fall and I think I can still feel the richness of the cake in my veins.  I will make it again…but until I do I think it’s appropriate to post the recipe for the frosting.

Kate loves when I make this frosting–and it goes  well with so many things.  We like to glaze banana bread with it.. frost peanut butter bars, brownies, cakes or cupcakes or hey–it’s kinda great straight from the bowl.

Smooth Peanut Butter Frosting, Peanut Butter Frosting, Creamy Peanut Butter Frosting If you make the cupcakes while the kids are at school you won’t have to share the bowl when you are done frosting them.  🙂

Peanut Butter Frosting
 
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Peanut butter meets powdered sugar and lives happily ever after..
Author:
Recipe type: Frosing
Ingredients
  • 5 tablespoons butter, softened
  • 1 cup peanut butter chunky or smooth--you're the boss here
  • 2 cups powdered sugar
  • pinch of salt
  • ⅓ cup milk–or enough to create the consistency you desire
Instructions
  1. Mix until creamy
  2. Frost with a knife or put it in a cake decorating bag and swirl it up!

Brown Sugar Cinnamon Butter

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Brown Sugar Cinnamon Butter

Well if you are tired of wading through wordy descriptions and far too many photos, today is your lucky day.  One photo.  Short description.  You want to make this butter.  You want to make it and you want to slather it on french toast, toast, pancakes, muffins, rolls, pumpkin bread and of course–cinnamon bread.  Whip it up in no time and eat it in even less!

5.0 from 1 reviews
Brown Sugar Cinnamon Butter
 
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Spread this on anything from pumpkin bread to french toast to add a little something special. This is great to take along to a party with your homemade bread.
Author:
Ingredients
  • ¼ cup brown sugar
  • ½ cup butter, softened
  • ½ teaspoon cinnamon
  • Sprinkle of cinnamon as garnish
Instructions
  1. Soften ½ cup butter
  2. In a mixer or with your muscles, whip butter, brown sugar and cinnamon until it is smooth and creamy.
  3. If you are feeling extra domestic pipe it into a dish using a decorating bag.
  4. Sprinkle with cinnamon.
  5. Store leftover portion in the refrigerator, if there is any 🙂

 

Chocolate Cupcakes

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What is it about cupcakes?  I think that is has something to do with the cake-to-frosting ratio.  That and the fact that they are your own personal reminder of childhood birthday parties, filled with games, pinatas and  being friends with everyone in the class.  Cupcakes are fun to make, fun to frost, fun to sprinkle,and fun to eat.
My husband has issues with most cupcakes for that very reason; they are usually adorable but not incredibly tasty.  I guess I made it my personal quest to give him a cupcake that was worthy of being called a cupcake–that handheld cake of deliciousness.  I started with a solid batter that doesn’t pull apart when you take the liner off and then I filled it with creme and topped it with a variety of favorite frostings.   He capitulated!  For a man who watches his sugar intake, I watched him sneak behind my back for seconds and thirds.  Victory is sweet.
This recipe is good without the filling and is delicious with any kind of frosting.  The clear favorite at my house was the peanut butter frosting.

**There are a couple of things I’d like to point out about how I do cupcakes.  I use a 1/3 cup measuring cup to fill the cupcake pan.  It fills it to about where I would like it, which is about 2/3 full.  This puts a nice top on the cupcake when it bakes.
Another thing is that when I fill the decorating bag I always need extra hands so i fold the bag over a cup.  In this case I am using a large decorating bag so am also using a really big cup.  It just lets me drop the frosting down without much mess.
May I add one more note?  I don’t always swirl and sprinkle!  There are plenty of cupcakes inhaled at my house frosted the traditional way with a butter knife…

Chocolate Cupcakes  by Sweet Suppertime adapted from Taste of Home Magazine 
Pre-heat oven to 350 and prepare cupcake pans

3 1/4 cups flour
2 cups sugar
1/3 cup baking cocoa
1 teaspoon salt
1 cup milk
1 cup water
2 teaspoons baking soda
2 eggs
1 cup oil
1/4 cup sour cream
1/2 teaspoon vanilla

Combine sugar with oil and eggs and beat until fluffy.  After this I don’t really pay too much attention.  I just start adding the rest of the ingredients beating well and scraping down the sides so that I have a nice smooth batter.  Fill cupcake pans with each cup being about 2/3 full.  Bake for 15 to 20 minutes or until a toothpick comes out clean.  Don’t over-bake.

Cupcake Filling by Sweet Suppertime

1/3 cup butter
3 tablespoons shortening
2 cups powdered sugar
3 tablespoons milk
After the cupcakes are baked, it’s time to fill them!  Let them cool first, of course.
( To get this piped inside, I cut an “X” with a sharp knife in the bottom of the cupcake liner and pipe it in with a decorating bag using the wide circle tip)  You don’t need much, just about a tablespoon.  The consistency for this should be a lot like frosting just a bit fluffier.  If you need more body, add shortening one tablespoon at a time and beat well.

Peanut Butter Frosting by Sweet Suppertime

5 tablespoons butter, softened
1 cup peanut butter
2 cups powdered sugar
Approx 1/3 cups milk, or enough to create the consistency you desire

Mix until creamy, frost with a knife or put it in a cake-decorating bag and swirl it up!