Simple Peanut Mocha Icing + Easter Cupcake Recipe
THE RECIPE >
Peanut Mocha Icing Recipe
One of the easiest icing recipes I've ever found that consistently comes out creamy smooth and is very forgiving. If you're looking to use this on a full sized cake feel free to double.
- 2 Tab. creamy peanut butter
- 5 Tab. hot, very strong black coffee or espresso
- 1/2 teaspoon pure vanilla extract
- 2 cups of chocolate powdered confectioners sugar or 2 cups + 2 Tab. unsweetened cocoa powder
Placing the peanut butter into a mixing bowl pour the hot coffee over it so that it softens and is easy to whisk together. Add the vanilla extract and then slowly add sifted powdered sugar + unsweetened cocoa powder and beat until creamy and glossy. It's best to make this icing after your cupcakes have come out of the oven as it can become hard to spread if it's left to sit for too long. Makes enough for 12 cupcakes.
DetailsPrep time: Cook time: Total time: Yield: Enough icing to frost 12 cupcakes
- 1/3 cup butter flavored shortening (note: for mine I used half real butter and half coconut oil)
- 1 cup white sugar
- 1/2 cup buttermilk
- 1 Tab. mayonnaise
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 & 3/4 cup cake flower sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
In a stand mixer or by hand cream together the shortening, or in my case coconut oil and softened butter, well and then slowly add the sugar.
In another bowl gently beat eggs together with the vanilla extract and the mayonnaise. Add this to the creamed sugar mixture and slowly beat together. Sift together the flour, baking powder and salt. Beat faster and alternate adding the flower with the buttermilk. Beat for 1 min., on high and pour into cupcake lined muffin pans. My liners here are reusable silicone ones. Using an ice cream scoop really helps to speed this process along. The batter will make 12 large cupcakes.
Bake at 350° f for 25 to 30 minutes (mine took 28). After these are pulled out of the oven you can (this is optional) spritz them with sugar water before frosting with the icing above. To top these off I popped on 2 little malted Robins Eggs candies.
Image: mam for Gave That