Yield: Yields about 20 cupcakes
These dark, rich cupcakes topped with creamy, peanut buttery frosting will wow kids and grown-ups alike. The Italian meringue-based buttercream is soft and fluffy but holds up like a dream. You’ll need a candy thermometer to gauge the temperature of the sugar syrup used for the meringue.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can bake the cupcakes a day before frosting them; keep covered at room temperature.
The frosted, garnished cupcakes can be stored, covered, at cool room temperature, for up to 2 days.
These cupcakes are lot of work but worth the effort. The first try and the buttercream did not come out smooth. Bringing the sugar water to the right temp helped. Both times we ended up with chucks of butter. We are wondering if the butter should be taken out of the refrigerator prior to creaming.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?