Monday, March 16, 2009

Iron Cupcake: Earth - Nuts and Seeds

Iron Cupcake: Earth - Nuts and Seeds

Nuts: Peanuts
Seeds: Vanilla Bean Seeds

Go check out Sandy at No One Puts Cupcake In a Corner for more great information, and soon there will be links to the contest entries as well.

Thanks to Sandy for hosting this fun event :)

Peanut Butter Cupcakes with Honey Vanilla Buttercream Frosting.

In light of the recent salmonella scare, when I first created these cupcakes a few months ago I decided to make my own peanut butter for this recipe. It's fairly simple, and adds a lighter taste to the cupcakes.


Homemade Peanut Butter
  • 2 1/2 cups dry, unsalted peanuts
  • 4 Tablespoons oil (vegetable, peanut, canola, or I use coconut oil)
  • 1-2 Tablespoons honey
In a food processor, grind the peanuts fine. Add the oil and process again until very well blended. Add the honey and blend again.
Note: You will have leftover peanut butter from this recipe.

Peanut Butter Cupcakes
  • 1 cup unbleached, all-purpose white flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup tightly packed brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/3 cup peanut butter
  • 1 large egg
  • 1 egg yolk
  • 1/4 cup sour cream
  • 1/2 cup hot water
  • 1/2 teaspoon vanilla
Preheat oven to 325 degrees F.

Spray your cupcake pans with cooking spray. Do Not Line.

Combine flour, baking powder, baking soda and salt in a medium sized bowl.

In a large bowl, combine the brown sugar, peanut butter and butter. Beat with an electric mixer for about 2 minutes. Next, add the egg and egg yolk and beat for another 2 minutes.

Add half of the flour mixture to the peanut butter mixture, and mix until well combined, about 30 seconds. Add the sour cream and mix for another 20-30 seconds. Gradually add the remaining flour, along with the hot water, and mix on low speed for another 30 seconds. Add the vanilla, mix for about 10 secons, and then fold with a rubber spatula until all of the ingredients are well combined.

Fill each cupcake liner to about 2/3 full and bake in a preheated 325 degree F. oven for about 15-20 minutes or until a toothpick comes out clean. Allow to cool completely.

Honey Soak (Completely optional, but it adds a nice touch)
  • 1/2 cup honey (I used an orange blossom honey)
  • 1/4 cup water
  • 3 Tablespoons orange juice (the fresher the better)
  • 1 Tablespoon sugar
Combine all ingredients in a medium sized saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Allow to cool until it is still runny but cool enough to dip the cupcakes in.

Dip the cupcakes in the honey mixture and let them drain on a wire rack over a piece of waxed paper. Allow the honey soak to set in and then frost with Honey Vanilla Buttercream Frosting.

Honey Vanilla Buttercream Frosting
  • 1/2 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 Tablespoon honey
  • Seeds from a 1-inch piece of vanilla bean
Combine all of the ingredients and beat until the desired consistency is reach. More powdered sugar may be added if desired.

I will be competing for this prize pack, courtesy of the fine artists at Etsy:

* A Bunnycake Easter Plushie by DOGBONEART,
* A whimsical piece by CAKEASAURUS,
* as well as a pair of cupcake earrings from LOTS OF SPRINKLES at
* a collection of all new printed cupcake liners, 200 in all from Sweet Cuppin' Cakes Cupcakery,
* PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY,, who is now going to be doing a piece for our winner each month until further notice - sweet!

The following is a list of the corporate prize providers:
HEAD CHEFS by FIESTA PRODUCTS,, HELLO CUPCAKE by Karen Tack and Alan Richardson,,
a t-shirt from UPWITHCUPCAKES.COM Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, .