I must firstly apologise on this post as it has been about 3 months since my last post. I have been been baking, I promise, but finding an hour to sit and blog seems beyond me as of late. Despite that though I have been making various combinations and a successful one as of late has been the beetroot brownie route which has kept my mate Nic very happy…especially her paleo carrot cake which I made. Anyhoo, back on to more pressing matters, namely this post…inspired by my total love for peanut butter and my obsession with American Grape flavour. I am sat here blogging, still jet-lagged after a speedy 1 week trip to Vegas for Viva Las Vegas, which was AWESOME but for some reason I am seriously feeling the effects more so this time around. I managed to grap a few bags of these nifty Welch’s PB&J snack sweets at a gas station and this is where my already much appreciated Goober came in to play. Add to that me bringing back about 10 sachets of KoolAid at only 20c each and you have a rather exciting PB&Grape Cupcake. This is a new recipe, based on my basic core recipe and is really a trial and error, some may love this (peanut butter-aholics) and some will grimace in horror (Grant) but it seemed as good a chance as any to get a new post up and to try something a bit different. Enjoy!
- 40g Stork
- 120g plain flour
- 1/2tbsp of baking powder
- 140g caster sugar
- 1 free range egg
- 120ml semi-skimmed milk
- 1/4 cup Butter or Willow
- 1/4 cup smooth peanut butter (Sunpat)
- 1cup icing sugar
- A splash of milk
- A dash of vanilla extract
Grape KoolAid Frosting
- 50g Willow
- 125g icing sugar
- 1/2 sachet KoolAid Grape dissolved in 1tsp of water
- Welch’s PB&J Sweets
- Preset your oven to 190degrees or 170degrees fan assisted
Now place the cake in the oven for about 15minutes…remove from the oven and leave to cool before frosting. Meanwhile…
Admittedly a lot of this recipe relies on USA products, but it’s easy to source them. Most of the American sweet shops stock KoolAid sachets and so you can pick them up quite easily. As for Goober you can just use peanut butter or normal jam for the insides.
Enjoy a taste-sensation from across the big pond.