This month we’ll be baking and tasting our creations at home, and trying to be as Decadent as we can. Not only at home, but out and about in Vancouver as well — so we’re definitely hoping to find some hidden gems along the way.
Went to Gourmet Warehouse recently (one of our favorite stores), and picked up some supplies to help along the way; a piping tube with decorative tips, a shiny new muffin tray, a handy-dandy dough scraper and a few other odds and ends. The Food Gays love us some kitchen toys!
We decided to kick off the month right with a Peanut Butter Cupcake, topped with Blood Orange frosting. It’s an unusual combo, for sure, but tastes perfect together. And couldn’t be better with a tall glass of ice cold milk to wash it down!
To make these, you’ll need…
- 2 cups brown sugar
- 1/2 cup shortening
- 1 cup peanut butter
- 2 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
Preheat your oven to 350 degrees. Line a cupcake pan with paper cups.
In a large mixing bowl, combine together the brown sugar, shortening and peanut butter until light and fluffy. Then beat in the eggs one at a time, and stir in the vanilla.
In a separate bowl, combine the flour, baking soda and salt. Add peanut butter mixture, and combine well. Slowly add milk, and mix until it all comes together.
Bake for 15 to 20 minutes, or until soft and springy on top. Ours went a little flat.
Cool on a rack for at least 10 minutes before removing to a wire rack to cool completely.
To make the Blood Orange frosting, you’ll need…
- 2 cups powdered sugar
- 2 tablespoons butter
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 drop Blood Orange Essential Oil
- 2 drops orange food coloring
Combine all your ingredients together in a bowl, and mix on low until light and fluffy, about three minutes. Spoon into piping bag, and decorate your heart out!
There you have it!
Maybe it isn’t over-the-top decadent as they could be — but we’ll get there eventually
XX – The Food Gays