So just realized that today is National Peanut Butter Lover’s Day. There is a day for everything nowadays isn’t there! Well, you won’t hear me complaining. Peanut Butter is a staple in my house, whether just a spoonful (don’t judge I know you do it too), or baked into a yummy dessert. Here are a few of my favorite peanut butter recipes from around the web (preferential treatment given to chocolate and peanut butter).
The last few days have been pretty cold. Winter finally decided to show up in mid-February. I find there is nothing better on a cold afternoon than a nice cup of Earl Grey Tea, except maybe an Earl Grey Cupcake with Honey-Lemon Cream Cheese Frosting. Yummy!
The flavor isn’t really what you expect when you bite into a cupcake. At first, you don’t really taste the tea, you just smell the wonderful flower and orange notes from the earl grey. And when you add the honey-lemon cream cheese frosting… You. Get. Pure. Heaven. I could literally drink this frosting with a straw, seriously!
And they are so easy to make. With a full-time job and 2 kids under 4, time is at a premium. I used a box cake mix, but as far as I’m concerned, you would never know it wasn’t “homemade”.
Earl Grey Cupcake with Honey-Lemon Cream Cheese Frosting
- 1 box of White Cake Mix
- 4 tea bags of Earl Grey Tea (I used Twinings)
- Lemon peel for garnish
- 2 (8 ounce) packages cream cheese at room temp
- ½ cup (1 stick) butter at room temp
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon rind
- Juice of half a lemon
- ½ cup honey
Pre-heat oven to boxes instructions. Replace water with milk according to cake box instructions (the box I used called for 1-1/4 cups water). Heat milk on stove until just under boiling, and place four tea bags in to steep. Set aside until cooled, stirring occasionally.
While milk is cooling, place cake mix into a large bowl. Add eggs and oil as indicated by cake box instructions, and pour in milk mixture. Beat on low for 1 minute, and medium speed for 2 minutes.
Fill cupcake pan with cupcake liners and pour in batter.
Bake according to directions. Mine took 20 minutes. Place cupcakes on cooling rack.
Beat cream cheese, butter, powdered sugar, vanilla, honey, lemon peel and lemon juice in large bowl until fluffy. If frosting is very soft, chill until firm enough to spread.
Frost your cupcakes, and voila… perfection!
And here are some of my favorite tea-infused cupcake recipes from around the web:
1. Chai cupcakes, two ways, by Dessert First Girl
2. Green Tea, Lavender & Honey Cupcake Bombe by Cupcake Bakeshop by Chocoylit
3. Peach Tea Cupcakes by Paula Deen
Some people, like Paula Deen, use a different tea-infusing method. Instead of steeping the tea in milk or water, this recipe uses tea-infused butter, which entails heating the butter with loose tea leaves, and then pouring the mixture through a fine sieve. Apparently, it creates a stronger tea flavor. I haven’t tried this technique because the milk method has worked just fine for me, but I may be giving it a try!
On a side note, When I was looking online this weekend, I came across these cute little tea-cup shaped silicone baking cups by TeaCupCakes™. Imagine using them for a little girls “tea” party, a baby shower, or even a Sunday morning brunch. So many possibilities!
I am seeing more and more gorgeous patterned cakes popping up all over the web from weddings, styled shoots, etc. We just had to devote a post to these patterned beauties. They literally stop me in my tracks!
Chevron Wedding Cake as seen in BRIDES magazine! by Carrie Sellman of Half-Baked: The Cake Blog
Gorgeous patterned cake by Erica OBrien Cake Design
Gorgeous chevron and polka dot cake by One Sweet Slice for Love The Day Designs
Multi-colored striped cake by Baking Arts
Eyelet-Lace Wedding Cake by Lovin Sullivan Cakes
Yellow Dot Cake – Vera Wang
Modern Dot Cake – Bobbette & Belle
Black & White Cake via Beauty in Everything
White Ghost Cake!
“A generous amount of frosting – swirled on to look like ghostly capes — makes a hauntingly cool impact on a basic cake. Dollop on a generous swirl of whipped topping to form ghost bodies, then add dots of black icing to serve as curious eyes. Add black and orange sprinkles or colored sugar for even more of a Halloween touch to this ghastly ghost cake.”
Eye-Spy a Monster Cake!
How adorable is this orange monster cake? The eyeballs are actually CAKE POPS! Clever!
Chocoholic Lovers Halloween Cake!
Now this cake is just delectable looking. I love the dripping milk chocolate + the sugar covered donut holes (a quick “cake pop” swap).
via I Am Baker
Halloween Bundt Cake!
I like big bundts…sorry, sidetracked! I love this crazy Halloween bundt cake! Full of colorful swirls and looks delish too!
via Cooking With Sugar