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Peanut Butter Frosting
We're dreaming of all the ways we can use this ultra-creamy peanut butter frosting. In fact, the hardest part about this recipe is deciding what you're going to use it on. From cupcakes, one-layer cakes, to brownies, this peanut butter frosting will give your sweet treats an instant nutty upgrade.
Aside from how dreamy and smooth this peanut butter frosting is, we love it even more for how easily it comes together. To get the creamiest texture, be sure to use regular store-bought peanut butter (like JIF or Skippy) instead of organic peanut butter that requires stirring, which will make the frosting too runny. And don't skip sifting the powdered sugar—it's an easy step that will make your frosting that much smoother.
Ingredients for Peanut Butter Frosting The ingredient list for this peanut butter frosting is rather short. You may have everything you need in the fridge and pantry—great news if you forgot the cream cheese for cream cheese frosting. Peanut butter: Reach for the creamy, ready-to-eat brands like JIF or Skippy. The all-natural kinds that require stirring won't hold together after mixing and will end up turning into a runny mess. Powdered sugar: Thickens up the butter and peanut butter and adds sweetness. Butter: Unsalted butter is preferred so you can control the salt level of the final frosting with your own salt addition. Salt: Balances the sweetness of the sugar, but feel free to taste your frosting before adding the salt to make sure you get the right level. Vanilla extract: Elevates all the flavors of this sweet spread. Molly Bolton How To Make Peanut Butter Frosting Grab your stand mixer. With a bit of time and this powerhouse appliance, peanut butter frosting comes together effortlessly. Here is a brief outline of the process: Step 1. Combine butter and peanut butter: In a stand mixer, beat the butter and peanut butter until well combined and no lumps of butter are visible. Step 2. Finish frosting: Add to the peanut butter mixture the powdered sugar, a little at a time, until mixed well. Then finish with the salt and vanilla extract, beating until whipped and creamy. Our Tips for the Best Peanut Butter Frosting This simple peanut butter frosting is nearly foolproof, but a few tips can make it even better: Pick the right PB: You shouldn't use all-natural peanut butters that require stirring because it won't work in this frosting. Sift your powdered sugar: It might seem like a needless extra step, but sifting the powdered sugar helps ensure the sugar integrates with the peanut butter mixture for a lump-free frosting. Balance the salt: If your peanut butter is a bit more salty than others, you might want to taste the frosting before adding the final 1/8 teaspoon of salt to make sure you like the balance of salty and sweet. Can You Make Peanut Butter Frosting Ahead of Time? Yes, if you want to get ahead, you can make peanut butter frosting and store it in the refrigerator up to 3 days in advance of using it. Before frosting your cake or cupcakes, you'll need to let the frosting come to room temperature so it's easily spreadable. Give it another quick mix in the stand mixer to make it light and fluffy once again. Cakes That Pair Beautifully With Peanut Butter Frosting If you're craving peanut butter frosting, you'll probably need a cake for it. These recipes are all great for this frosting:Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into pats
1 1/2 cups creamy peanut butter (such as Jif or Skippy)
1 cup powdered sugar, sifted
1 tsp. Vanilla extract
1/8 tsp. Table salt
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and peanut butter on medium speed until completely combined, smooth, and there are no visible chunks of butter. Scrape down the sides and bottom of the bowl.
Molly Bolton
Add powdered sugar, vanilla, and salt to butter mixture. Mix on low speed to combine the ingredients, then increase to medium speed and beat until the frosting is lightened, about 3 minutes. Scrape down the sides and bottom of the bowl once more. Mix on low speed for 30 seconds, until smooth.
Molly Bolton
Moo Deng Cupcake Recipe To Surprise Your Kids With A Dose Of Cuteness
Moo Deng, a two-month-old baby pygmy hippopotamus from a zoo in Thailand, has become a viral sensation due to her adorable looks, hilarious expressions, and antics. Even if you aren't, your kid might be one of many who are obsessing over Moo Deng and her upcoming 24-hour livestream. So why not surprise your children with a sweet treat with baby pygmy hippopotamus Moo Deng as your inspiration? The cupcakes will turn out delicious and oh-so-adorable that your little ones might not want to ruin your art. So, grab your baking equipment and try this trending Moo Deng cupcake recipe to make your kids jump with joy. Also, don't worry about the process as it is pretty simple to make with a vanilla cupcake as the base. You will only need some colored buttercream frosting to make the adorable Moo Deng come to life!
Ingredients for Moo Deng cupcake recipe For vanilla cupcake½ cup butter, softened
⅔ cup of caster sugar
2 teaspoons vanilla extract
2 large eggs
1 ⅓ cups self-raising flour, sifted
½ cup milk
1 cup unsalted butter, softened
3 cups icing sugar mixture, sifted
2 teaspoons vanilla extract
Good quality food colors — pink and grey
To make the Moo Deng cupcakes, preheat oven to 320 degrees Fahrenheit. Line a 12-hole cupcake tin with cases and set aside.
In the bowl of a stand mixer or using a hand mixer, cream butter, sugar, and vanilla extract until light and fluffy. Add eggs one at a time, mixing constantly to incorporate well.
Add sifted flour and milk in two batches, mixing until just combined. Add ¼ cup of batter to each case then bake for 15-20 minutes or until cupcake bounces back when pressed lightly.
Allow to cool in tin for about five minutes before transferring to a wire rack to cool completely.
While the cupcakes are cooling, make the buttercream frosting. For this, combine butter, icing sugar, and vanilla extract in the bowl of a stand mixer or use a hand mixer. Mix on low to incorporate and then beat on high until light and fluffy (should take about five minutes).
Then, split the buttercream into two bowls. Tint one bowl of buttercream with grey and the other with pink. Adjust color intensity until you have the desired shades of pink, and grey (or basically till it matches the skin tone of baby pygmy hippopotamus Moo Deng).
Once the cupcakes have come to room temperature and the buttercream frosting is prepared, assemble them.
So, for this, take two piping bags. Fill one piping bag with half-and-half of grey and pink frosting, and set aside. Fill the other with only grey frosting and set aside.
Now, take your vanilla cupcake, and pipe one perfect round blob of buttercream frosting with a round nozzle. This will be the face of baby pygmy hippopotamus Moo Deng. Use the ruffle piping nozzle to make her ear. Then, make her eyes with melted dark and white chocolate.
Take the other piping bag (the one with only grey frosting) and pipe a smaller round blob of buttercream frosting on the first one.
Then, with the help of a toothpick (or any sharp material), draw the mouth and nose on the second blob to complete Moo Deng's adorable face.
Lastly, sprinkle some edible silver dust or glitter to achieve the iconic super dewy glow of Moo Deng.
And there you have it, your Moo Deng cupcakes are now ready to be served and adored. These cupcakes will be perfect for your kid's birthday as well. You can also use small dark chocolate chips for the eyes if you don't have melted chocolate.
Moo Deng has become a viral sensation. So, it is no wonder everyone is cashing in on this adorable baby pygmy hippo. So, be a part of this trend and try your hands at this Moo Deng cupcake recipe for your little ones. Also, do let us know your kid's reaction in the comment section below!
The post Moo Deng Cupcake Recipe to Surprise Your Kids With a Dose of Cuteness appeared first on Momtastic.
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