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Showing posts with label Peanut. Show all posts
Showing posts with label Peanut. Show all posts

Foodbuzz Peanut Butter Frosting

Author: Delia // Category: , ,


Peanut Butter Frosting

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla bean paste
  • 1 pound powdered sugar
  • 1/4 – 1/2 cup of half and half, to consistency


Methods

Combine the butter, peanut butter, and vanilla bean paste in the bowl of an electric mixer.

Using the whisk attachment, whip the butter, peanut butter, and vanilla bean paste until light and fluffy.

Add the powdered sugar, and whip until it is incorporated.

The mixture will be stiff.

Gradually add the half and half, mixing on medium-high, until the icing is light and fluffy and is the right consistency for spreading.

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Chocolate Peanut Butter Cup Cake

Author: Delia // Category: , , ,


You can use any chocolate cake recipe for the cake. I used the Magnolia Chocolate Buttermilk Cake recipe.

Magnolia Chocolate Buttermilk Cake

2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs, room temperature
6 ounces unsweetened chocolate, melted (either in microwave or over double boiler)
1 cup buttermilk
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees.
Grease and lightly flour two 9 x 2-inch round cake pans, then line the bottoms with wax paper (I actually found that all of my cake pans are 1 1/2-inches deep...).

In a medium-size bowl, sift together the flour and the baking soda. Set aside.

In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the chocolate, mixing until well-incorporated.

Add the dry ingredients in thirds, alternating with the buttermilk and the vanilla extract, beating after each addition until smooth. Divide the cake batter between the prepared pans and bake for 25-35 minutes or until a cake tester (or fork, or toothpick) comes out clean.

To Assemble Cake:
Make two batches of peanut butter frosting, and one batch of chocolate buttercream.

Hershey's Chocolate Buttercream

6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Chop in half one and half bags of mini peanut buttercups. Mix about 1/3 of the peanut buttercups in the chocolate buttercream. Spread 3/4 of the chocolate butter cream on top of one of the cake layers.

Place the unused cake layer on top of the layer with the butter cream. Frost the top and sides with the peanut butter frosting. Use the remaining chocolate frosting and peanut buttercups to garnish.

Source:
Feasting
Submitted by: PinkApronBaker on June 17, 2010

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Chocolate Frosting with Bahana and Peanut

Author: Delia // Category: , , ,
Banana Cake
(yield one 7-inch round cake)



Ingredients

3/4 cup self-rising flour
1/2 tsp baking soda
1/4 cup vanilla castor sugar (If you won't be frosting the cake, use 6 tbsp)
1/4 cup canola oil
1 large egg, beaten
1-2 bananas, mashed

Sift together the flour and baking soda, like 10cm off the bowl to aerate it. Add in the sugar and briefly whisk to combine. In a 1 cup capacity measuring cup, pour in the oil and egg. Top up with mashed bananas to come up to one cup full. Pour that into the flour mixture and whisk until combined. Pour into a well greased 7'' round baking tin (you can line them if you want but I have no problem releasing them from the pan) and bake it in a preheated oven of 160°C for 20 to 30 mins or until golden brown. Run a skewer through the centre of the cake. If it comes out clean, it's done.

Repeat the above recipe again to yield two layer. If you have only one pan, I'd recommend you don;t double the above recipe and leave the batter to stand while you're baking the first layer. The recipe contains baking soda and if you let it stand, you'll get banana hive cake instead. It's gonna be holey and won't look good.

Frosting

10 tbsp smooth peanut butter
1/2 cup icing sugar, sifted
100g dark chocolate
1 tbsp dark cocoa powder,sifted (use good quality one please)

Combine everything in a large bowl and place it over a double boiler. Whisk until well-combined and very smooth. Cool to room temperature and frost the cake.
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