Another item I volunteered to provide for Easter dinner this year was a “clean” dessert. Something I would be happy to serve my kids. I decided on clean cupcakes of course. Though I knew for weeks since I volunteered for a desert that it would be cupcakes, I wasn’t sure exactly what kind they would be until around 9PM the eve before our gathering. Something awesome was the goal. Something to prove that cupcakes can be just as delicious (or better, in fact) without all the added “junk” like high fructose corn syrup, food coloring, artificial colors and preservatives. I had a craving for something with peanut butter, so I set off in search of a recipe and ran across this one from Krissy’s Creations. It sounded good and needed only a slight tweak to fit our preferences. Aside from the fact that I realized I was out of cocoa after I had began the process, which required my heading out to the store at 10:30PM, all went well in creating them.
Oh my goodness, I will tell you that I had to stop myself from licking all the remnants of frosting in the bowl when I was done. It was SOOOO good! I absolutely loved these cupcakes. I loved them so much in fact that I’ve returned to Krissy’s Creations to find recipes to make 2 more cake/cupcake goodies since making these…all within a week. (Hubby’s birthday cake and replenishing of school cupcake stash).
So, here’s the recipe as I prepared it:
2 cups organic cane sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt
1 cup milk
1/2 cup coconut oil
2 tsp pure vanilla extract
1 cup boiling water
Preheat oven to 350 and line cupcake pans with 24 baking liners.
In a large bowl combine the dry ingredients.
In another bowl (or stand mixer) combine the eggs, milk, coconut oil and vanilla. After they are combined, slowly add the dry ingredients while mixing on a low speed.
Once the dry ingredients are fully incorporated, add in the boiling water and mix until the batter is smooth. The batter will be rather thin.
I poured the batter into a drink pitcher to cleanly pour them into the baking cups.
The batter filled 24 baking cups.
Bake at 350 for about 20-25 minutes until a toothpick can be inserted and cleanly removed.
Allow them to fully cool while you prepare the frosting.
Peanut Butter Buttercream
2 cups (4 sticks) softened butter
4 cups confectioners sugar (I used organic confectioners sugar…no corn starch)
1 cup peanut butter (I used my homemade version)
pinch of salt
2 tsp pure vanilla extract
Cream the butter in the bowl of a stand mixer using the whisk until it is fluffy. This will take several minutes.
Add the confectioners sugar gradually. Slowly increase the mixer speed until everything is fully incorporated. This, again, will take several minutes. Be sure to scrape down the sides of the bowl a couple times during the process.
Add the peanut butter, salt and vanilla and mix until light and fluffy. Then it’s complete!
*Please note, I actually cut this frosting recipe in half when I first made it and by my frosting techniques, had enough to frost all except about 2 of the 24 cupcakes.
Frost your cupcakes after they have cooled from baking.