Once upon a time…

Once upon a time, I used to have my own personal food blog, where I talked about life and love (FOOD!) and long nights in the office!

Once upon a time, I used to cook and bake on the weekends, trying out new recipes or creating sweet treats to feed my cravings!

I think I should get back on the cookie bandwagon!  Here’s a retrospective post  from April 2006 that I hope will inspire me to keep the dream alive! – delicious

Choco-licious peanut butter cupcakes

Last week’s successful crinkle adventure left the Upstreamers and the Party Posse wanting more and inspired me to continue my adventures in sinfully sweet ville…

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I’d got a supremely simple "Chocolate Peanut Butter Frosted Cupcakes" recipe off the web last week but was too tired to try it out after my crinkle adventure, despite having acquired all the ingredients from Carrefour. So, when I got home from my weekend retreat, I decided to rustle up the usual suspect ingredients – flour, chocolate spread and peanut butter, and SCS butter to whip up a sweet little treat!

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The recipe was so simple and the results, astonishingly yummy!

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Here’s the recipe, that I got off another yummylicious blog, but unfortunately, silly me just copied the text and forgot to include the URL! So my sincerest apologies to the originator of the recipe, if you’re reading this, do let me know and I’ll be more than happy to give you the credit that you deserve!

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Chocolate Peanut Butter Frosted Cupcakes
Adapted from a post on Baking Sheet, and Donna Hay
140g butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla essence
200g sifted self-raising flour
the original recipe called for plain flour and baking powder and salt… but being the lazy bum that I am… I figured self-raising flour would do the trick and it did! YAY!
4 dsps (dessert spoons, silly!) of Skippy Chunky Peanut Butter and 3 dsps of Carrefour Pate a tartiner Noisettes et Chocolat (cheap Nutella la!) well mixed.
The original recipe called for 1/3 cup of Kraft Nuts About Chocolate slightly warmed… but since we don’t get that here, I improvised! (BooBoy picked out the ingredients and insisted on CHUNKY peanut butter!)

Preheat the oven to 165 deg C
(my mom’s oven is perpetually at 175 deg C, so I just stuck to that)
Line 12 muffin tins with paper liners.
Cream together butter and sugar till light
Add in eggs one at a time, until fully incorporated, add vanilla
Fold in self-raising flour and add a few splashes of milk to make the batter easier to manage.
Fill each muffin liner with batter, till 3/4 full.
Top each cupcake with 1 dsp of chocolate spread. Swirl the choc spread with a cocktail stick, making sure to fold a bit of the batter up over the spread.
(this didn’t really work out for me, I was overzealous with the topping!)

Bake for 23 mins. Remove to a wire rack to cool completely.
Makes 12 choco-licious, peanut buttery treats!

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