Recipe - Peanut Butter Frosting

I wanted to put my jelly filled cupcakes to the test again but a bit of a twist. Peanut butter frosting on top would be just the right icing on the cake (har har), so after some researching on how to make some homemade frosting, I put together a delectable spread to adorn my cuppycakes, as I like to call them. Peanut butter and jelly cupcakes - who could deny them?

Step 1: Ingredients (serving size: approximately 2 cups)

• 1/2 cup butter, unsalted and softened
• 1 cup peanut butter, creamy
• 2 cups powdered sugar
• 3 tbsps milk

Step 2: Mixing the butters
Once you have softened your butter, mix it with the peanut butter in a mixing bowl. It would probably be a lot easier if you used an electric mixer but because I was doing stuff at my desk, I stirred with a fork.


Step 3: Adding the sugar
Two cups of powdered sugar is a lot so add it to the mix slowly. It makes the already thick mixture quite thicker as it gets drier. Continue to mix.


Step 4: Making it fluffy
By now the mix doesn't look anything like you'd imagine delicious frosting to look. This is where your milk comes in. Add it one tablespoon at a time and beat it in thoroughly before adding another. Make sure to get it nice and fluffy! If you need more milk, add it little by little.


Step 5: Finishing
Hopefully you have been baking some kind of baked good in the oven while you've been working on the frosting. You can use a knife to spread on the frosting as you see fit. If you don't have a bag to make it all pretty, you can make a makeshift one like me and spoon your frosting into a ziplock bag. Snip off the corner and squeeze it really tight so the frosting comes out nice and even!


*To see how to make preserves/jelly/jam-filled cupcakes, check out my recipe at http://www.muchadoaboutfooding.com/2011/05/recipe-strawberry-preserves-cupcakes.html and watch the Technique video for tomorrow!