Monday, March 12, 2012

Tagalong Cupcakes

Also part of the Use it or Lose it Challenge #3-- Martha Stewart's Cupcake Book.

I should start out by saying that there is no way,  I would have tossed my MS cupcake book.  It is by far my favorite cupcake book and I use it so often that a bunch of pages are coming out, and a bunch more are stuck together.   Still, as part of my challenge, I knew I needed to make sure I used it!

The Tagalong cupcakes were pretty much inspired by a) making sure I used my Martha Stewart Cupcake Book and b) I wanted to be able to use the same icing as the Thin Mint Cupcakes to make my life a little easier.     Now since I dont like peanut butter, I trusted the boyfriend to taste test and he assured me that the cupcakes were good.  I LOVE the chocolate buttercream frosting, so I wasn't worried about that.    Albert (the dog) also got to try the leftover peanut butter drizzle and he definitely approved.

Now if I wasn't making the Tagalong Cupcakes as part of an event that I was making 100 cupcakes in 4 different flavors, I think I would have done a chocolate cupcake with peanut butter frosting or maybe a peanut butter filling.  I just knew that I didn't have enough time to do all of that.  I hate that I had to make concessions because of time, but I also know that sometimes that is just the way the cookie (or cupcake?) must crumble.

Still I think that they turned out great.  I think the peanut butter "drizzle" on top make them even better (ok I don't know this for sure since I don't eat peanut butter, but I'm taking a guess).   Definitely think these are a keeper.


Tagalong Cupcakes 
Makes 22
  •  1 3/4 cups all-purpose flour
  • 3/4 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2/3 cup natural, creamy peanut butter
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. 
  2. Whisk dry ingredients in a large bowl. 
  3. Cream butter and sugar with a mixer until light and fluffy. 
  4. Add eggs, 1 at a time, beating after each addition.
  5. Add in peanut butter and vanilla
  6. Mix in the dry ingredients, alternating with the sour cream, until mixed all the way through
  7. Bake for 20 minutes or until a toothpick inserted in them comes out clean.
Chocolate Buttercream Frosting
  •  1/2 cup  shortening
  • 1/2 cup (1 stick) butter
  • 3 oz unsweetened chocolate squares, melted
  • 1 tsp vanilla
  • 4 cups sifted powdered sugar 
  • 1/4 cup milk
  1. Cream butter and shortening until blended and soft
  2. Add in melted chocolate and mix (You can melt the chocolate in a glass bowl for approximately 3 minutes on 50% power in the microwave or using a double boiler)
  3. Add in vanilla
  4. Add in sugar one cup at a time, making sure each is incorporated before adding the next cup
  5. Add in milk to get to the desired consistency.  Use more if desired. 
  6. Pipe or spread the frosting onto the cupcakes
  7. In a double boiler, melt about half a bag of Resses peanut butter chips until smooth.   Drizzle (or pipe) onto the cupcakes
 Cupcakes adapted from Martha Stewart Cupcakes
Icing adapted from Wilton


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