CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
- 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.
PEANUT BUTTER ICING / FROSTING FOR COOKIES
Thick frosting that dries sort of shiny - perfect for cookies that need to be stacked and taken somewhere. I like the recipes I've seen for plain icing that dries, and played with it to make a peanut butter version since my father in law is always asking for peanut butter cookies. Prep time doesn't include frosting the cookies, which will vary depending on how detailed you get. I iced 32 (2-3") cookies.
Provided by Random Rachel
Categories Dessert
Time 5m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Measure everything into mixing bowl. You want a thick pasty frosting, so start with just a little milk, and add enough to get a spreadable consistency. Beat well with a fork. Add additional corn syrup or milk if needed.
- You can separate the icing into bowls and add different colors if desired.
- Spread on cookies with butter knife. Allow to dry for about an hour, longer if you used a heavy layer.
Nutrition Facts : Calories 25.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 4.9, Carbohydrate 4.9, Fiber 0.1, Sugar 4.1, Protein 0.3
COOKED PEANUT BUTTER ICING (FROSTING)
One of my all time favorite desserts is a chocolate cake with peanut butter frosting. My Mom clipped this recipe out of her local newspaper for me to try. I haven't made it yet, but I hope to soon. As written it should frost a 2 layer cake.
Provided by ColCadsMom
Categories Dessert
Time 25m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar, milk and corn syrup in a heavy saucepan.
- Bring to a boil and cook for about 3 minutes.
- Remove from heat and place the pan in a larger pan of cold water.
- Add the margarine, peanut butter, and vanilla flavoring.
- Beat until mixture thickens to a spreading consistency.
Nutrition Facts : Calories 216.1, Fat 9.4, SaturatedFat 2.1, Cholesterol 2.1, Sodium 91.5, Carbohydrate 31, Fiber 1, Sugar 27.2, Protein 4.5
FROSTED PEANUT COOKIES
Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow. -Alicia Surma, Tacoma, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , For frosting, in a bowl, beat peanut butter, confectioners' sugar and 1/3 cup milk; add additional milk if necessary. Frost cookies.
Nutrition Facts : Calories 122 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
EASY PEANUT BUTTER FROSTING
Rich and delicious peanut butter frosting. Requires no beating and no cooking - just mix it up! Goes great with the chocolate mayo cake.
Provided by Trex
Categories Desserts Frostings and Icings
Time 6m
Yield 12
Number Of Ingredients 5
Steps:
- Combine confectioners' sugar, peanut butter, melted butter, milk, and vanilla extract in a large bowl. Mix with a wooden spoon until well-combined and smooth, 2 to 3 minutes.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 20.1 g, Cholesterol 15.7 mg, Fat 16.7 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 141.9 mg, Sugar 17.6 g
PEANUT BUTTER BUTTERCREAM FROSTING
This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,
Nutrition Facts : Calories 318 calories, Fat 20g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY PEANUT BUTTER ICING
A creamy, no-cook peanut butter icing. Perfect on chocolate cake! Should be enough to ice 24 cupcakes or 1 cake.
Provided by DSPTina
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 22 g, Cholesterol 20.5 mg, Fat 10.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.5 g, Sodium 80.4 mg, Sugar 21.1 g
CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h15m
Yield 14 to 15 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.
- Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired.
- 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.
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
KATHLEEN'S PEANUT BUTTER FROSTING (BAREFOOT CONTESSA) INA GARTEN
I got this from Barefoot Contessa at Home. it goes great on Chocolate Cupcakes. This is enough to frost 24 cupcakes.
Provided by Cookie16
Categories Dessert
Time 5m
Yield 24 frosts cupcakes
Number Of Ingredients 6
Steps:
- Put sugar, peanut butter, butter, vanilla and salt in mixer. Mix on medium low until creamy, scraping with spatula as you work.
- Add the cream and beat on high until the mixture is light and smooth.
Nutrition Facts : Calories 115.5, Fat 9, SaturatedFat 3.4, Cholesterol 10.9, Sodium 96, Carbohydrate 7.2, Fiber 0.7, Sugar 5.9, Protein 2.8
EASY PEANUT BUTTER FROSTING
Steps:
- Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER FROSTING FOR BROWNIES
Make and share this Peanut Butter Frosting for Brownies recipe from Food.com.
Provided by KarsynnsMom
Categories Dessert
Time 6m
Yield 1 Batch of Icing, 15 serving(s)
Number Of Ingredients 4
Steps:
- Prepare brownies according to box or brownie recipe, and let cool completely.
- Mix icing ingredients together with an electric mixer until well creamed together.
- Spread on brownies, or whatever dessert you like!
CHOCOLATE-PEANUT BUTTER FROSTING
When spread on yellow cake or cupcakes, dessert becomes reminiscent of Tasty Kake's Kandy Kakes:) Yummy! But for those who dote on rich and intensely flavored bites, spread this on peanut butter or chocolate cakes:)
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
- Blend in the vanilla and add 3 Tbsp.
- of the milk until well blended.
- Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.
PEANUT BUTTER ICING RECIPE
Enjoy our Peanut Butter Icing Recipe on cakes, cupcakes or right out of the bowl. Our Peanut Butter Icing Recipe combines milk, pudding and peanut butter.
Provided by My Food and Family
Categories Home
Time 10m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
- Add peanut butter; mix well. Stir in COOL WHIP.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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