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.
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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.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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