Baking is slowly becoming a hobby of mine. I’m learning more about how to properly bake and how to master simple recipes. I’ve been trying to create new recipes that could become my go-to recipes when I need to make something for a gathering, or just for myself. One thing that I’ve learned about myself through baking is that I love to recreate flavors or make colorful baked goods.In this recipe, I paired two familiar ingredients together( peanut butter and chocolate) to create a fluffy and salty-sweet cupcake.
When making the cupcake base, I learned how useful a kitchen scale could be. I used to own one, but I rarely used it for baking and mainly for learning about portion control. However, after reading food blogs that are centered around baking, I discovered the importance of weighing the ingredients in order to achieve desired results. Also, spooning flours and powders into the measuring cup instead of scooping ensures that you aren’t adding too much of an ingredient. I have become an even bigger spooning advocate.
The peanut butter buttercream was a little tricky to make. I’ve made vanilla buttercream before, but that’s a flavor that can be easily balanced with butter. Depending on the brand of peanut butter and the amount you use, peanut butter can be an overpowering flavor. Every time I added a tablespoon of peanut butter and spoonful of sugar, I tasted the cream. It took me about thirty minutes to get the right ratio. Luckily, you won’t you have to do that 🙂
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