Peanut Butter Mousse Filling

I was able to go see my Mom for Mother’s day and when I asked her what she’d like me to make her as a special dessert she said, “anything as long as it has THICK chocolate ganache!” So I decided these cupcakes were the perfect thing for her. However, I didn’t want them to be so plain and chocolaty, so knowing she loved Reese’s Peanut Butter cups I decided to do a take on those.This peanut butter mousse filling is incredible. It is light, fluffy and very peanut buttery. It goes perfectly as a filling for cupcakes or as a filling for pretty much any type of sandwich cookie. I only had crunchy peanut butter at my disposal but I think it gives the finished product a great texture that creamy certainly won’t. However, if you’re really opposed to crunchy (like my sister) you will probably want to stick with creamy peanut butter. It won’t change the taste, only the texture. Be careful also, to not use any natural peanut butters. Those will separate as you’re beating them. Just use Jiffy or another “regular” type of peanut butter.[amd-yrecipe-recipe:197]Source: Adapted from Martha Stewart

How To: Filled Cupcakes

Cupcakes are a favorite treat of mine to make. I especially love making filled cupcakes. I feel like this really gives the cupcakes a little something extra. I have found two different ways that really work for filling cupcakes. I learned these techniques from Annie-Eats. Check out Annie’s blog to get some additional ideas on how to fill cupcakes.Method 1:In order to fill cupcakes this way cut a small cone from the center with a pairing knife. Then cut the bottom off the cone (leaving a small portion of the top) and discarded the excess. Lastly use a spoon to scoop the filling into the cupcake and then replace the top. Ice as usual.

This is a good method to use if you filling is very stiff (jam, Nutella, ect). You can use this method to fill any cupcakes but it is best for those types of fillings.Method 2:This method requires a filling tip. Insert the tip (attached to a piping bag filled with your cupcake filling) into the cupcakes and push the filling into the cupcake until the cupcake expands slightly. Ice as usual.

The filling tips can be found at your local Michaels or Hobby Lobby. The tip I use looks like this and came from Hobby Lobby. You will also need a piping bag for this method. I don’t prefer this method as much since it tends to be messier. Don’t worry if it takes you a few tries to get it down.

Either one of these methods are fantastic ways to fill cupcakes. Here are a few recipes that call for cupcake filling:Almond Raspberry CupcakesChocolate Peanut Butter CupcakesRaspberry Lemonade Cupcakes

Almond and Raspberry Cupcakes with White Chocolate Buttercream

These cupcakes are simply adorable. They are the perfect complement to any Easter celebration. The cupcakes themselves have a fantastic almond base with a tangy raspberry filling. This combination is very light and is reminiscent of the spring that is in the air. The white chocolate buttercream is the perfect addition to the light almond cupcakes. This gives you a unique but fantastic flavor combination.

If you don’t happen to have raspberry curd on hand it is super easy to make. If you don’t have the time to make it you could substitute a raspberry or strawberry jam. You will have a firmer filling but your flavor will be the same.

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Almond and Raspberry Cupcakes with White Chocolate Buttercream:For the Cupcakes:½ Cup Unsalted Butter2 Cups Flour1 Tablespoon Baking Soda½ Teaspoon Salt½ Cup Blanched Almonds5 Egg Whites1 Cup Milk2 Teaspoons Vanilla Extract1 ½ Teaspoon Almond Extract1 ½ Cup SugarRaspberry Curd (for filling)For the Frosting:4oz White Chocolate Chips1/3 Cup Heavy Cream1 Cup Unsalted Butter2lbs (one bag) Powdered Sugar¼ Cup Heavy Cream1/8 Teaspoon Salt2 Teaspoons VanillaTo make the cupcakes preheat the oven to 350 and line two cupcake pans with paper liners.

Combine the flour, salt, baking powder and almonds in the bowl of a food processor. Pulse until the nuts are ground into powder.In a separate bowl whisk the egg whites, milk, vanilla and almond until combined.Cream the butter and sugar together in the bowl of a stand mixer until light and fluffy.

Reduce the mixer speed to low and alternate combining the flour mixture and the milk mixture, beginning and ending with the flour.Divide the batter between the cupcake tins and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Once the cupcakes have cooled completely fill with the raspberry curd.

I used a filling tip, inserted it into the cupcakes and pushed the curd into the cupcake until the cupcake expanded slightly. Don’t worry if it takes you a few tries to get it down.When you have filled the cupcakes prepare your icing.

In a heat safe bowl combine the white chocolate and the 1/3 Cup heavy cream. Heat in 30 second increments until melted.Cream the butter in the bowl of a stand mixer. Once the butter is fluffy add the powdered sugar.Stir in the white chocolate mixture, salt, vanilla and heavy cream.

Beat until the icing is fluffy. Transfer to a piping bag and ice the cupcakes.

Garnish with pink sanding sugar.

[amd-yrecipe-recipe:9]

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Source: Sweet! – Editors of Food Network Magazine and Southern Living, November 2012 ed.

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