PEANUT BUTTER CAKE
With a creamy peanut butter frosting, this cake really is over-the-top tasty.
Provided by Southern Living Test Kitchen
Categories Cakes
Time 3h
Yield 12 squares
Number Of Ingredients 18
Steps:
- Prepare the Cake: Preheat oven to 350°F. Spray a 13- x 9-inch pan with baking spray with flour; set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, and beat until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition and stopping to scrape down side of bowl as needed. Add peanut butter; beat until smooth, about 1 minute.
- Whisk together flour, baking soda, and salt in a medium bowl. With mixer running on low speed, add flour mixture and buttermilk, in alternating batches, to butter mixture, starting and ending with flour mixture and making sure each addition is fully incorporated before adding the next. Stir in vanilla. Spoon mixture into prepared pan, and smooth top with a small off-set spatula.
- Bake in preheated oven until cake is light brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes . Remove from oven, and let cool in pan on a wire rack until completely cool, about 2 hours.
- Prepare the Frosting: Beat cream cheese, butter, and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until creamy and blended, about 2 minutes. With mixer running on low speed, slowly add powdered sugar and salt, beating until well incorporated, about 2 minutes. Add vanilla, and beat on low speed until incorporated, about 10 seconds. Add cream, 1 teaspoon at a time, until frosting reaches desired consistency. Spread frosting over top of cooled cake, and sprinkle with peanuts.
MAPLE CUPCAKES WITH PEANUT BUTTER FROSTING
Maple Cupcakes with Peanut Butter Frosting are cupcakes delicately flavoured with maple syrup and topped with a soft and fluffy peanut butter frosting.
Provided by Emma
Categories Cupcake
Time 45m
Number Of Ingredients 16
Steps:
- Preheat your oven to 180C / 350F / Gas mark 4 and line a large muffin pan with liners or lightly grease it if you are not using liners.
- In a bowl using a stand mixer or an electric hand mixer cream the butter and sugar together until light and fluffy.
- Add in the eggs one at a time beating between each addition.
- Pour in the maple syrup, vanilla extract and apple sauce and mix. The batter will split but the flour will bring it all back together so don't worry if your batter looks like a curdled mess.
- Pour in the flour, baking powder and salt and gently fold or mix it into the batter.
- Equally divide the batter into your muffin cups, filling each one no more than 2/3rd full.
- Pop them in the centre of your hot oven.
- Check them after 20 minutes by inserting a pick into them if it comes out clean they are done, if not give them a few minutes more. I have a slow oven so they took 25 minutes for mine to be fully baked.
- Take them out of the oven and after a couple of minutes of siting in their pan remove them to a wire rack.
- While the cupcakes are still very warm take the 5 tablespoons of maple syrup and using a pastry brush carefully brush the tops with maple syrup. This must be done while the cupcakes are still very warm.
- Then leave the cupcakes to fully cool down before frosting them.
- Beat the butter with an electric hand whisk or stand mixer until it is pale and fluffy, about 5 minutes will give you the desired feel and colour.
- Add in the peanut butter and mix it into the butter.
- Add in the icing sugar and salt. The buttercream will look very dry but that is fine.
- Pour in the cream or milk and beat for another few minutes until you have a pale smooth fluffy buttercream.
- Pipe, spoon or dollop the buttercream onto of your cupcakes and decorate with a mini peanut butter cup if using.
- Because this buttercream has cream or milk in it the cupcakes must be kept in the fridge, they are best when taken out of the fridge at least 15 minutes before eating.
- These cupcakes kept in an airtight container in the fridge will last at least 4 days.
- They can be frozen before they are frosted, consume within 2 months.
MICHIGAN MAPLE PEANUT BUTTER SHEET CAKE
A magical melting moment of pure maple pleasure mixed with the wholesome goodness of peanut butter in a soft, moist delicious cake topped with a nutty peanut butter frosting. You can even add a cream cheese frosting drizzle for extra-special occasions!
Provided by calabash0420
Categories Desserts Cakes Sheet Cake Recipes
Time 1h50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
- Sift white sugar and flour together in a bowl.
- Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
- Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
- Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
- Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
- Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 47.1 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 9.5 g, Sodium 218.2 mg, Sugar 36.3 g
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 SHEET CAKE & MAPLE FROSTING
Peanut Butter Sheet Cake & Maple Frosting is a simple peanut butter sheet cake recipe topped with a light & fluffy frosting made with maple syrup
Provided by Gina Kleinworth
Time 35m
Number Of Ingredients 17
Steps:
- *Cake
- Preheat oven to 400 degrees
- Lightly grease a 10x15x1 baking sheet
- In your mixer bowl, combine sugar, baking soda, flour & salt - set aside
- In a small saucepan, combine butter, water & peanut butter
- Heave over medium & bring to a boil
- Pour over your dry ingredients & beat to combine & cool slightly as you are beating
- Add in milk, eggs & vanilla & continue beating until combined
- Pour onto your prepared baking sheet & bake for approx 20 min or until toothpick test is clean
- While it's baking prepare your frosting
- *For the frosting
- Combine all ingredients in mixer bowl & beat well until smooth & all the brown sugar as dissolved
- Once cake is finished baking & cooling - spread frosting over the top with a spatula
- Keep refrigerated
OLD-FASHIONED CUPCAKES WITH PEANUT BUTTER FROSTING
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Fill a 12-count muffin tin with liners and set aside.
- With an electric mixer, cream together the sugar and butter until fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder and salt together, then add alternately with the milk, beginning and ending with flour mixture. Add the vanilla and mix until smooth.
- Divide the batter evenly among the prepared muffin tin cups, filling about three-quarters of the way up. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Turn out cupcakes onto a cooling rack to cool completely before frosting.
- For the frosting: With an electric mixer, beat the butter and peanut butter together until fluffy, about 5 minutes. Slowly add 1 1/2 cups of the confectioner's sugar, the milk, and the vanilla. Beat in the remaining 1 1/2 cups confectioner's sugar. Mix in additional milk, 1 tablespoon at a time, until the frosting is a creamy, spreadable consistency.
- Generously frost the cupcakes. Garnish with sprinkles.
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.
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
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
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