I finally got around to making these cupcakes for Sonny D after seeing an image of a birthday cupcake. I even served him the first one with a candle in it. :)
As a warning, I really don't recommend whole wheat flour for these cupcakes, mine ended up too dry. Definitely still edible and quite good, but just not as moist and light as they could have been. We still gobbled them down, even without frosting.
InspirationThe Girl Tastes vanilla cupcakes (small batch)
I wanted to try out my new peanut butter extract, so I added a teaspoon to this mixture. Otherwise I didn't change much else since working with such small amounts of ingredients could have a large effect in the end product. Oh, I was planning on substituting non-dairy creamer for the cream in the original recipe, that's why you'll see it in the picture, but as I was making them I changed it to all milk.
- 2/3 c flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 5 tablespoons butter, softened
- 1/3 cup sugar
- 4 tablespoons milk
- 1 egg
- 1/2 tsp vanilla
- 1 tsp peanut butter extract
VerdictThey were missing that peanut butter flavor I was hoping for, I don't know if they needed more peanut better extract or if it was the heavy wheat flour that covered it. But as a general cupcake, they were quite good. And it was nice to have a small batch so we didn't have 12+ cupcakes staring at us. I don't know if it was all the beating or what, but I ended up having to add another cupcake liner so we actually had 7 cupcakes, which was a nice bonus. We definitely ended up eating them for the next couple meals.
I do have to say that they're not the sweetest cupcakes, so if you prefer a more sugary treat, you'll want to whip up a glaze or frosting to go on top. I prefer not-too-sweet desserts, so I thought they were great without anything else needed. Sonny D liked them and so did Husband Jeff.