Nuts For Peanut Butter Cupcakes With Salted Caramel Filling
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
44
Spice
63
Sweetness
56
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Granulated Sugar1 cup
Creamy Peanut Butter4 large
Whole Egg2 tsps
Vanilla Extract2.5 cups
All-Purpose Flour4 tsps
Baking Powder1 tsp
Salt1 cup
Heavy Cream1 tsp
Sea Salt910 g
Powdered SugarDirections:
1
For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F
2
In large mixer bowl, cream together the granulated sugar, butter and peanut butter until light and fluffy with heavy duty mixer
3
Add the eggs, one at a time, and mix thoroughly after each addition
4
Add the vanilla and mix well
5
Combine the flour, baking soda and salt
6
Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half
7
Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula
8
Add the rest of the flour and the other 1/2 cup half-and-half
9
Mix until the batter is smooth and all of the flour lumps are gone
10
Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven
11
The tops of the cupcakes should be lightly browned
12
Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake
13
Cool the cupcakes completely
14
For the salted caramel filling: In heavy medium saucepan, cook the granulated sugar by itself over medium-high heat
15
As the sugar starts to melt, stir continuously until all the sugar is melted and is a dark amber color
16
Remove from the heat
17
Stir in the butter until it is completely melted; the mixture will bubble up
18
Then add the cream and stir until smooth
19
Sprinkle in the sea salt and stir slightly
20
Cool to room temperature
21
Refrigerate until ready to use
22
For the peanut butter buttercream: In large mixer bowl, beat together the butter, peanut butter and half of the powdered sugar using heavy duty mixer
23
Add the half-and-half and the rest of the powdered sugar, along with the vanilla, and mix well
24
If the frosting is thicker than you would like, add 1 teaspoon of additional half-and-half at a time, mixing well after each addition until the frosting reaches the correct consistency
25
The thickness may depend on the humidity levels in your region
26
To assemble: When cupcakes are cooled to room temperature, make a 3/4-inch hole in the middle of each cupcake using a sharp knife
27
Leave a small amount of cake in the bottom of each cupcake so that your filling doesn't fall out the bottom of the cupcake
28
Using a small zipper bag, fill each cupcake to the top with salted caramel filling
29
Then frost with peanut butter buttercream
30
You may top cupcakes with chopped peanuts and a salted caramel drizzle as desired