Ok, y’all, I have made the best cupcake ever. In my opinion at least. It involves this:
That, my friends, is peanut butter buttercream. That stuff is the best thing in the world. Then only thing that made me happier than that when I was making it was what you see in this picture.
Yes, wine. I had to tell myself that even though I’m a 30 year old woman and can eat peanut butter buttercream and wine for dinner doesn’t mean I should. I did promptly make myself chicken and potatoes so I didn’t make myself sick.
The bottom of the yellow cake looked like this:
That is a Tagalong cookie. I’ll say this, it’s a good thing I can only get those babies once a year because this could become extremely dangerous.
I’m not going to provide a yellow cake mix recipe because mine is nothing special and let’s be honest, you can just make a box mix. But what you should do is make peanut butter buttercream from scratch.
Peanut Butter Buttercream
1 stick unsalted butter
1 c creamy peanut butter
1 1/2 c powdered sugar
2-3 Tbsp milk
1 tsp vanilla
Cream butter and peanut butter together until smooth. Add vanilla as the butter and peanut butter are mixing. Add the powdered sugar and mix well. Add milk one tablespoon at a time until the desired consistency. Let the icing whip 2-3 minutes until light and fluffy. This is more important in this particular buttercream than a basic vanilla buttercream.
Then try not to eat all the buttercream before making them look like this: