Regular readers will know that cupcakes are not something I'm usually interested in baking - give me the simpler, more homely fairy cake anyday. But occasionally a recipe will take my fancy, and given the love for peanut butter that I've developed over the summer (and which has been responsible for giving me my figure back) I quite fancied trying these. I've had Cupcakes from the Primrose Bakery book for a while, but this is the first thing I've made from it - the cake is a regular cupcake mixture (using milk as well as butter/milk/sugar) but with dark brown sugar and peanut butter to give it a toffeey, peanutty taste. The frosting is milk chocolate - literally just dairy milk mixed with a little cream and butter. The book suggested decorating with peanut butter chips, but I didn't have any of those, so used some chocolate vermicelli instead.
Unfortunately I have identified that it seem to be either wheat or gluten which is the main culprit evil good for me (and not so much dairy); I had a nibble of these before we had sussed this out and they were seriously YUM so I will have to find a way of de-wheatizing them. Still, K was quite happy to finish them off!
Sylvia Townsend Warner - Short Stories
7 hours ago