Monday, September 10, 2012

Tandy Cake Cupcakes—Take Two

Peanut butter and chocolate are a classic flavor combination. And here in Northeastern Pennsylvania, Tastykake Kandy Kakes are a popular treat. I decided to update my old tandy cake recipe, using a salted peanut butter filling and chocolate icing. I was really happy with the update, especially with the salted peanut butter filling. It was good enough to be eaten with a spoon on its own.

Tandy Cake Cupcakes—Take Two

First, I baked my go-to recipe for Vanilla Cupcakes.
Then, I filled the cupcakes with Salted Peanut Butter Frosting using the cone method.
Last, I topped them with Hershey's Perfectly Chocolate Frosting.

Vanilla Cupcakes
1 stick butter (room temperature)
2/3 cup sugar
3 eggs
1 teaspoon vanilla extract
1 and 1/2 cups flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus 2 tablespoons milk

Preheat oven to 350 degrees and line a cupcake tin with 12 cupcake liners.
In a bowl, whisk together flour, baking powder, and salt and set aside.
In another bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Turn mixer to low and alternately add flour mixture and milk in three additions, ending with flour.
Fill the cupcake liners about 2/3 full and bake for 18 - 20 minutes.
Cool completely on a wire rack. When cooled, fill cupcakes using the cone method, and top with icing.

Salted Peanut Butter Frosting
1/2 cup peanut butter
1/2 stick butter (room temperature)
1/2 teaspoon salt
2 to 3 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk

Beat together peanut butter, butter, salt, and vanilla until smooth. Add powdered sugar one cup at a time and milk one tablespoon at a time until desired consistency is reached. Beat until smooth and fluffy.

Hershey's Perfectly Chocolate Frosting
1/2 cup (1 stick) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.

No comments:

Post a Comment