Peanut Butter Cream and One of my Favourites

This post could also be titled, “The week I almost burned the house down”, or “The week that I successfully glued my drain shut using corn syrup”. I was not forewarned about the dangers of pouring burnt corn syrup down the drain. Actually I probably was, but I do have selective hearing when it comes to do’s and don’ts.

Context. This week’s flavor was my boss’ request and he’s been very patient as I rotate through holidaycentric cupcakes and whims which strike my fancy at the grocery store. I’ve done a Reese’s themed cupcake before but this week I wanted to work off the luxury and decadence of creamy peanut butter. My initial plan was to bake the cupcakes sans peanut butter, and fill hollowed baked cupcakes with a tsp or two of the rich goodness. Then I would mix peanut buttercream frosting and garnish with homemade peanut brittle.

Should have totally worked. Peanut brittle is in essence a very simple recipe. I’ve still included directions below who are not as corn syrup challenged as I. Long story short– corn syrup overcooked, burned, Jenna dumped down the drain, said corn syrup crystalized on contact, crazy noises were heard as it traveled through my plumbing and the drain was officially nailed shut. What followed was a stressful half hour of picking at the drain with forks, knives and my fingernails until I could finally first pry out the drain and then clean away any evidence of the disaster.

SO. Pictured are peanut butter cupcakes with peanut buttercream frosting, no filling. They’re really yummy, nice and soft and not too filling!

peanut butter 1

peanut butter 2

peanut butter 3

Recipe (makes 12):


  • 1 1/2 cups flour
  • 2 cups brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3/4 cup cream
  • 3/4 cup peanut butter
  • 1 egg
  • 3/4 cup melted butter


  • 16 oz confectioners sugar
  • 1/2 cup peanut butter
  • 1/4 cup heavy whipping cream

Peanut Brittle:

  • 1 cup peanuts
  • 1/2 cup light corn syrup
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tbsp baking soda

Combine cupcake ingredients and fill cupcake liners. Bake at 350 for 17 minutes. Combine frosting ingredients and set aside. Frost cupcakes once cooled. Peanut Brittle (grrr): boil sugar, corn syrup and water. Cook until mixture is 350 or until when you drop a spoonful into cold water, it crystalizes. Add peanuts and stir. Remove from heat and immediately add baking soda. Pour mixture onto greased baking tray. Cut into pieces and enjoy!

carneros 1

carneros 2


Despite my disapointment with the peanut brittle, everything happens for a reason and I was stoked to find this week’s sparkling wine by accident at Freddy’s. Domaine Carneros was my favourite winery I visited during my first trip to Napa last Summer and the sparkling wines are really, really well done. This week I added the 2009 Brut to my collection. If the cupcakes weren’t enough creamy heaven, the bubbles in this wine were. Delicious flavors of vanilla, not a ton of fruit, a little bit of almond rounded out the finish. The price point is around $30, so if you’re looking to celebrate, or not :-), I highly recommend.

Hope everyone has a wonderful week!





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