After the Gaga birthday cake, I had all this left over frosting and I hate to waste it all, especially when there is premium butter, cocoa and Ghiradelli chocolate involved. There I am rifling thru all my cookbooks and oh, a cupcake I have never baked...Peanut butter cupcake! Mind you the PB is hard as a rock in the fridge, since it's natural and so is the butter, and the eggs are really cold. I read that you are able to bring the eggs to room temp pretty fast by putting them in a bowl of really warm water for about 10 minutes. The recipe said I would get 30 cupcakes, not sure how...is that like loaves and fishes?...
I only came up with 23. *sigh*
I went thru the "black and white" butter cream (it's vanilla meringue butter cream with chocolate syrup), then the vanilla butter cream and then the dark chocolate butter cream. I didn't want to do another complete bag set up so just filled the nearly empty bag up. I loved the effect of the one you see pictured here, and won't be able to recreate it for, say a batch of 24, but you can see the progression of what was happening in the pastry bag.
My lucky "guinea pig" friends at Scott Honda had these for breakfast this morning. Hope they enjoyed chocolate and peanut butter with their cups of coffee. Not too bad of a start on a Monday morning, don't you think?
I only came up with 23. *sigh*
I went thru the "black and white" butter cream (it's vanilla meringue butter cream with chocolate syrup), then the vanilla butter cream and then the dark chocolate butter cream. I didn't want to do another complete bag set up so just filled the nearly empty bag up. I loved the effect of the one you see pictured here, and won't be able to recreate it for, say a batch of 24, but you can see the progression of what was happening in the pastry bag.
My lucky "guinea pig" friends at Scott Honda had these for breakfast this morning. Hope they enjoyed chocolate and peanut butter with their cups of coffee. Not too bad of a start on a Monday morning, don't you think?
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