(Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off the excess. Beat on medium speed with an electric mixer until smooth and uniform in color. Whip cream cheese, peanut butter, and honey together in a mixing bowl until light and fluffy. Pipe or spread the frosting on the tops of the cupcakes. Combine the cream cheese and peanut butter in a mixing bowl. This recipe uses cream cheese and honey instead of powdered sugar for a delightfully creamy and not-too-sweet peanut butter frosting. Reduce the speed to low and beat in the confectioners' sugar until incorporated. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely.įor the frosting: Beat together the cream cheese, peanut butter and butter in a large bowl using an electric mixer on medium speed until smooth. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake).īake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. While beating, gradually pour in the butter and then the vanilla. In another medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. Whisk together the flour, baking powder and salt in a medium bowl. Line a 12-cup muffin tin with paper liners. It is always a treat to see the recipes made and enjoyed.For the cupcakes: Preheat the oven to 350 degrees F. If you’ve made the recipe share it with me by tagging on Instagram or Facebook with the hashtag #heinstirred. I hope you enjoy this recipe for Banana Cake with Peanut Butter Cream Cheese Frosting. directions In a large bowl, beat the cream cheese, peanut butter, powdered sugar (start with 1 cup, adding more if needed for a frosting consistancy), butter and vanilla beat until smooth. It is a soft frosting (the amount of sugar in frosting freaks me out so I try to use less sugar) so add more icing sugar for a stiffer frosting. Or, if you don’t want to sandwich the cake, make half the frosting recipe. You could slice that layer to make a sandwich layer. If you only have a 22cm cake tin, I would suggest you refer to the original Donna Hay recipe. I was given a set of AMC 16cm cake tins a while back and used them to bake a small layer cake rather than one large layer and tweaked the recipe accordingly. Don’t forget to add salt to the frosting, it does need salt with all that sugar. I think the flavour combination of banana and peanut butter is one of those perfect matches and adding the cream cheese makes for rich creamy consistency. The One Bowl Banana Cake recipe that landed in my inbox that morning is served plain without any frosting but I had some cream cheese in the fridge and decided to make a peanut butter cream cheese frosting to sandwich the two cake rounds and it’s crowning glory, topped with salted peanuts. Plus I wanted to test out the green in the photos as a background colour, which I think is a good enough reason as any to bake a cake.Īnd since I just discovered it is World Baking Day on Sunday, I decided this Banana Cake recipe would be my contribution this year. There was an email from Donna Hay one morning for a One Bowl Banana Cake and I liked the idea of turning a simple banana bread into a cake, even if it is just baking a basic banana bread recipe in a round tin. I baked this Banana Cake with Peanut Butter Cream Cheese Frosting when Instagram was awash with lockdown banana bread baking.
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