I’m proud of myself this week. And you should be too. I didn’t look to Crumbs to come up with these cupcakes as I usually do. No, this time I came up with the flavor combinations by myself, asking friends and family what they thought would make a good cupcake. The frostings, fillings and combinations were truly my brain child this week.
I’m obviously making great strides in my cupcake baking. Accomplishment number one of the summer, sorted.
In all seriousness though, not only were these the most “original” cupcakes I came up with, but they were also the most delicious cupcakes I have made thus far. Everyone who ate them thought so. Which is part of the reason that you should make these right now. Seriously, they are that good.
Plus, I got to use my new cupcake holders from Sur La Table, total win!
The cupcake base was my old standby with whole wheat pastry flour and canola oil. I used one tbsp of brown sugar.
Peanut Butter Frostingy-glaze
makes enough for one cupcake heavily frosted, or two lightly glazed
1 Tbsp Almond Milk (I’m sure you could use other types of milk, but I only have almond)
1.5 – 2 Tbsp Peanut Butter (I used White Chocolate Wonderful)
Dash of sweetener
Pour almond milk into a small bowl/large cup and add 1.5 Tbsp of peanut butter. Stir with a fork until the mixture begins to come together. Depending on desired thickness, add in more peanut butter. Stir until the almond milk is totally blended into the peanut butter and has a runny, but slightly firm, consistency.
For the filling of this cupcake, I used some straight-up peanut butter, which contrasted quite nicely with the light-er frosting. Since I used an already sweet peanut butter, I did not feel the need to add anything to it in order to give it a more traditional frosting flavor, though someone using natural peanut butter may want to. Try it before you add it!
Chocolate Fuge-Frosting Filling
makes enough to frost one cupcake or fill two
1 Tbsp coco powder
1 tsp Agave
1 tsp vanilla
generous splash of water (~1/4 tsp maybe?)
Mix the first three ingredients together in a small bowl until they are fully blended. Add in the water slowly, mixing as you go. Start with less water, the more you add, the softer the frosting will get. There will be a little hardening afterwards, but not considerable amounts (unless you refrigerate/freeze it!).
makes enough for one cupcake
1 Tbsp Coconut Butter (soft/melted)
1/2 tsp Agave
1 tsp vanilla
splash of water
Mix together coconut butter and agave. Add in vanilla, mix until it has all been absorbed and looks almost crumbly in texture. Slowly add in some water and mix while you go. The final texture should be slightly spreadable and slightly crumbly. You may need to use your fingers to help mold the frosting on.
To make the coconut cupcake extra pretty (the coconut butter frosting tends to look a wee bit mucky), add some coconut shavings onto the top of the cupcake.
What cupcake flavor would YOU create?