Peanut Butter Cake With Maple Frosting Or Cupcakes Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
• Sift white sugar and flour together in a bowl.
• Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
• Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
• Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
• Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
• Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
• Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
• Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Fill a 12-count muffin tin with liners and set aside.
• With an electric mixer, cream together the sugar and butter until fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder and salt together, then add alternately with the milk, beginning and ending with flour mixture. Add the vanilla and mix until smooth.
• Divide the batter evenly among the prepared muffin tin cups, filling about three-quarters of the way up. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Turn out cupcakes onto a cooling rack to cool completely before frosting.
• For the frosting: With an electric mixer, beat the butter and peanut butter together until fluffy, about 5 minutes. Slowly add 1 1/2 cups of the confectioner's sugar, the milk, and the vanilla. Beat in the remaining 1 1/2 cups confectioner's sugar. Mix in additional milk, 1 tablespoon at a time, until the frosting is a creamy, spreadable consistency.
• Generously frost the cupcakes. Garnish with sprinkles.

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

Steps:

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Steps:

• Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.