Peanut Butter Buckeye Cupcakes

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<figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p>For many people, peanut butter buckeyes are a holiday tradition. We thought we’d add a cupcake to that! Using our organic all purpose flour we made light vanilla peanut butter cupcakes with a delicate texture. We topped those with a rich chocolate truffle ganache frosting made from chocolate and cream with a hint of rum. Then, of course, we topped each cupcake with a homemade buckeye! You can’t go wrong with such a delicious combination! </p>n<p> </p><h2><strong>Peanut Butter Buckeye Cupcakes</strong></h2><p> </p>n<p>2 cups brown sugar</p>n<p>1/2 cup oil</p>n<p>1/2 cup peanut butter</p>n<p>2 eggs</p>n<p>1 1/2 cups milk</p>n<p>2 tsp. vanilla extract</p>n<p>2 1/2 cups <a href="" target="_blank" rel="noopener"><strong>Panhandle Milling Organic all-purpose flour</strong></a></p>n<p>1 ½ tsp baking powder</p>n<p>½ tsp salt</p>n<p> </p>n<p><strong>Directions:</strong></p><ul>n <li>Wash and sanitize hands, tools and work surfaces. </li>n <li> Preheat the oven to 350 degrees F (175 degrees C). Line a dozen cupcake pan with paper liners. </li>n <li>In a large bowl, mix together the brown sugar, oil and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. </li>n <li>Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.</li>n <li>Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.</li>n</ul><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p> </p><h2><strong>Chocolate Ganache</strong></h2><p> </p>n<p>12 oz semi-sweet Chocolate chips</p>n<p>3/4 cup heavy cream</p>n<p>1 tablespoon dark rum (optional)</p>n<p> </p>n<p><strong>Direction:</strong> </p><ul>n <li>Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. </li>n <li>Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.</li>n <li>Allow the ganache to cool slightly before dipping tops of cupcakes in the frosting. Allow the ganache to set up before topping with prepared Buckeyes (below).</li>n</ul><figure><img src=",h_1000,al_c,q_80/file.png" ></figure>n<figure><img src=",h_1000,al_c,q_80/file.png" ></figure><h2><strong>Buckeyes</strong></h2><p> </p>n<p>1 1/2 cups creamy peanut butter</p>n<p>1 cup butter, softened</p>n<p>1/2 teaspoon vanilla extract</p>n<p>6 cups confectioners’ sugar</p>n<p>4 cups semisweet chocolate, chopped </p>n<p><strong>Directions:</strong> </p><ul>n <li>In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. The dough will look dry. </li>n <li>Roll into 1-inch balls and place on a waxed paper-lined cookie sheet.</li>n <li>Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.</li>n</ul><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p>Melt chocolate in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth, keeping chocolate under 90 degrees. </p><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p>Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and allow to set.</p><figure><img src=",h_1000,al_c,q_80/file.png" ></figure>n<figure><img src=",h_1000,al_c,q_80/file.png" ></figure>n<figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p> </p>n<p> </p>n<p>#cake #cupcake #dessert #allpurposeflour #seasonal</p>

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