Have a great day eating cupcakes! Our peeling cupcake was featured on foodgawker, TasteSpotting, and Photograzing!
I made these yummy cupcakes with a good friend during the weekend. Our guy's were at the 2008 Motorcycle Show, so we stayed in for a night of popcorn, movies, and cupcakes! I had trouble cutting down this yummy peanut butter frosting, so since she is the number whiz, she did her magic on the recipe. We went from yielding 5 cups to 2! We altered it since I found the frosting too stiff and then the consistency ended up too soft. I think we concluded that perhaps this recipe shouldn't be scaled down to 2 cups. So we couldn't pipe pretty designs, but the ooze of the frosting made it looks so much more savoury! So bake your favourite chocolate cupcake and try this:
Peanut Butter Banana Frosting
Makes about 2 cups
1/2 cup of cream cheese
1/5 cup of butter
2 cups of confectioner's sugar
1/4 cup of peanut butter
1/2 of a banana (maybe use 1/4 if you want a firmer consistency)
- Using your electric mixer, beat the cream cheese and butter until light and fluffy.
- Add the confectioner's sugar and mix well.
- Add the peanut butter and continue to beat. This is where I found it too stiff, but wait!
- Add the banana and continue mixing and it will transformed into smooth frosting.
Enjoy! The banana really makes all the difference - I just loved the banana aroma in the frosting!