Forever Peanut Butter
Have you ever been in love with food. Not just adamant love and affection for a food product, but rather when you contemplate spending your life with one thing, you think of this food product. That is how I feel about peanut butter. I love it so much that I wrote a Haiku for the occasion:
Peanut butter please
I will rub it all over
Please do not judge me
If you following these recipes at all, you will realize I have a delusional amount of love for the Vista beaver. I am of course talking about Belching Beavers Peanut Butter Milk Stout. Just like the creamy product you give to your dog for the lols, I can consume this stout for days.
A Recipe from the Past
This recipe has been around in my back order of recipes for almost a year now. The reason, I didn’t post it up until now is because attempted to take sexy recipe photos drunk and, as a result, had a series of blurry photos. Which is a shame because I never spent as much time with frosting as I did with this recipe. Luckily, with the help of photoshop and going through friend’s Instagram accounts to find that one friend who posted it, I feel confident in sharing this recipe.
Bring the Butter
Instantly this recipe will let you know all about its peanut butter lifestyle, similar to lovely Mormon couple down the street. The mix of butter cream and peanut butter makes for a smooth and silky texture. Frosting allows the peanut butter to handle the sweetness on your palette and doesn’t let the sugar overwhelm the taste.
- Preheat the oven to 350 degrees Fahrenheit. Line your best cupcake pan with cupcake liners or lightly grease.
- In a medium bowl, mix the sugar, vegetable oil and peanut butter until light and creamy. Beat in one egg at a time, then add the vanilla.
- In a separate large bowl, sift the flour, cream of tartar, baking soda and salt. Using a spoon or spatula, stir the dry mix into the batter while occasionally stopping to add both the milk and beer.
- Pour into the cupcake liners and bake for 15 to 20 minutes in the preheated oven, until you can stick a toothpick into the center and it comes out dry. Move to a cooling rack to let cool.
- Frosting: In a medium bowl, beat butter and peanut butter with an electric mixer. Mix in the powdered sugar for a few minutes before slowly adding the milk. The frosting should be spreadable, but not runny. Continue mixing for about 3 minutes until fluffy. Place in the fridge or spread them on your cupcakes. Crush some Reese's peanut butter cups and enjoy!