Simple Peanut Mocha Icing + Easter Cupcake Recipe

Easter Cupcake Recipe Peanut Mocha frosted Easter Cupcake with malted Robins Eags
It has probably become rather apparent by now how much I love chocolate and with it, any holiday that celebrates it with fresh candy which is why I really wanted to share this super simple peanut mocha frosting. Just in time for Easter brunches, lunches and picnics. Icing from scratch can be daunting but I promise this is one of the easiest ones I've ever stumbled on, from the 1920's no less, and it's garnered repeated rave reviews every time it's been whipped up. Keep reading for the complete how-to along with a recipe for a buttery cupcake batter:


Peanut Mocha Icing Recipe

print 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.
Prep time: Cook time: Total time: Yield: Enough icing to frost 12 cupcakes

Simple Plain Butter Cake Recipe
Plain Butter Cake Recipe:
- 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

Easter Cupcakes
Preheat your oven to 350° f.

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.
Easter Brunch with malted Robins Egg Topped Cupcakes Easter Cupcake Brunch
For another Spring cupcake idea find my previous Lavender Lemon cupcake recipe here. Wishing everyone celebrating a happy Easter! 

Image: mam for Gave That


Popular Posts

Related Posts Plugin for WordPress, Blogger...

follow @GAVETHAT