PEANUT BUTTER OREO CHOCOLATE CUPCAKES

The whole of Britain is all agog. Today, Prince William weds Catherine Middleton. This is the beginning of a new chapter in royal history. As the throngs of loyal subjects lining the streets unfurl their union jack banners and crane their necks to get a glimpse of their new princess, I will be comfortably sitting on the sofa watching the festivities up close on TV. 

I made breakfast in their honour.

While we wait with bated breath on what Kate is going to wear and who made it, people are having street parties all over the UK. My street is not one of those, unfortunately. Still, to keep up with the spirit, I baked something to bring if there was suddenly a call for an impromptu street party. 

Cupcakes! The more generous American style cupcake has eclipsed the diminutive English fairy cake recently. I would have made a cupcake more fitting for the couple but am clueless as to their personal tastes. 

I made moist chocolate cupcakes with a peanut butter Oreo at the bottom, slathered them very generously with peanut butter frosting and decorated them with peanut brittle shards. I know that William is partial to chocolate biscuits hence the chocolate flavour. As for the peanut butter and Oreos, it's my children who are partial to them.

Ingredients for the cupcakes:

1 c. flour
1 cup of sugar
1/4 c. plus 2 tbsps. of cocoa powder
1/2 tsp. baking soda
1 tsp. baking powder
1/8 tsp. salt
1/4 c. butter, melted
1/4 c. oil
1/2 c. water
1 large egg
1/4 c. milk mixed with 1 tsp. vinegar
1 teaspoon of vanilla extract
12 peanut butter Oreos

Method. Preheat the oven to 350°F /180°C. Line a 12 hole muffin tin with paper cases and put one peanut butter Oreo at the bottom of each. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl. Make a well in the center of the dry ingredients then add the rest of the ingredients (except for the Oreos) and blend well. Fill the Oreo lined paper cases to three quarters full. I used an ice cream scoop to do this. Bake for 25 minutes or until a cake tester comes out clean. Leave in the pan for five minutes before transferring to cooling racks. Prepare the frosting.

Ingredients for the peanut butter frosting:

1/2 c. slightly salted butter (such as Lurpak)
1 c. smooth peanut butter
1 1/4 c. icing sugar
1/4 c. milk

Instructions:

Cream the butter with an electric mixer until light and fluffy. Add the peanut butter and sugar, then cream again. Add the milk slowly while mixing. Pipe onto the cooled cupcakes generously. Decorate with the peanut brittle shards or with mini Oreos.

Ingredients for the peanut brittle:


I c. sugar
1/2 c. water
1/8 tsp. cream of tartar
2-3 tbsps. chopped peanuts

Instructions:


Put the sugar and water together in a saucepan. Stir on low heat until the sugar dissolves. Bring to a boil and simmer on medium low heat until caramel coloured. Add the peanuts and swirl together. Pour onto a oiled and lined pan. Break into pieces and use as decoration for the cupcakes.

The first public royal kiss.

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