I'm just now emerging from the sugar coma caused by the fruits of our efforts in Monday night's baking class at
Butter Lane. As you can see, we had a blast.
I left with a box full of cupcakes and recipes for the three batters and four icings we made. The banana ones turned out so fluffy, moist, and fresh-tasting (no cloying banana flavor here); top it with peanut butter frosting (a recipe I also happen to possess) and you have The Elvis, one of Butter Lane's bestsellers.
*NOTE: That's 1 and 1/2 cups of buttermilk!
I left with a box full of cupcakes and recipes for the three batters and four icings we made. The banana ones turned out so fluffy, moist, and fresh-tasting (no cloying banana flavor here); top it with peanut butter frosting (a recipe I also happen to possess) and you have The Elvis, one of Butter Lane's bestsellers.
*NOTE: That's 1 and 1/2 cups of buttermilk!
3 comments:
Yeah, I'm gonna need you to post that peanut butter icing recipe as well.
Your wish is my command!
4 sticks room temperature butter
2 oz room temperature cream cheese
2 tsp vanilla extract
7 cups powdered sugar
1 vanilla bean
natural (preferably fresh-ground) peanut butter, to taste
Cream together butter and cream cheese until light and fluffy. Scrape out the vanilla bean and add insides to mix. Add vanilla extract. Add sugar 1 cup at a time, beating on low speed after each addition til smooth (make sure you scrape down the sides of the bowl). Beat on high for three minutes, then add a large spoonful of peanut butter and mix until just incorporated. Add a bit more peanut butter if you prefer, but not too much! You don't want it to overwhelm the butter and the sugar.
sounds so delicious!! I need to jump back on the baking and blogging train, I've gotten so busy!
Post a Comment