Peanut Butter Vanilla Cupcakes скачать в хорошем качестве

Peanut Butter Vanilla Cupcakes

Cupcake base: 2 cups all-purpose four 2.5 teaspoons baking powder 1/4 teaspoon salt 8 tablespoons of butter (room temperature) 1.5 cups of sugar 2 eggs (separated) 1 teaspoon of vanilla extract Peanut Butter Cream 2 cups of milk 2 tablespoons cornstarch 1/4 cup sugar 4 egg yolks 1/2 cup peanut butter 1 teaspoon vanilla extract Vanilla Buttercream Icing 1/2 cup of butter 3 cups powdered sugar 2 teaspoons vanilla extract 2-3 tablespoons of heavy cream Start by making the vanilla cupcake base. Whisk all the dry ingredients together and set aside. Cream butter, sugar, egg yolks, and vanilla extract together. Alternately, add the milk and dry ingredients to the creamed mixture. In a clean mixing bowl, whisk the eggwhites to still peaks. Gently fold them into the cake batter. Divide the batter between 12 lined muffin tins. Bake at 350°F until a cake tester comes out clean. Allow to cool completely before filling with cream. For the peanut butter cream, add the milk and sugar, and cornstarch to a saucepan. Heat the milk almost to a boil and carefully add the egg yolks. Whisk vigorously. Cook until thickened. Remove from heat and add the vanilla extract and peanut butter. Chill for a few hours. Next make the vanilla buttercream. Remove the center of a cooler cupcake. When doing this remove the top of the cut out piece so you have a base for the Icing. Fill the cupcake with about 2 teaspoons of peanut butter cream. Put the tip back on and top with buttercream icing. Enjoy!