Peanut Butter Cupcakes

Last time I baked a cake with this recipe (the one decorated into Rilukkuma teddy bears in Japanese hot springs bath) it became a big hit. Also I myself wanna eat more :D So I baked it again but this time in form of cupcakes.

The cake texture was incredibly soft. Both the sponge and the frosting smelled and tasted fantastic. Thinking that peanut butter should taste good when pairing with chocolate, I melted some and drizzled it on top -- they did make the cupcakes taste better! I could never stop at just one piece each time I started nibbling those yummy cuppies :)

The recipe is from Martha Stewart. I must say I really love it and will definitely bake them again.

Maple Walnut Cupcakes

The original recipe can be found on Martha Stewart's website. Somehow I think coffee might complement the rich flavor of maple syrup in the frosting. So it was added into the milk required in the cake recipe. Also, I added more nuts than in the original recipe.

 { Bear in mind }

* Nuts should be gently heated in the oven before use. The heat releases the oil in nuts, enhancing their flavor and aroma. I like to 'roast' them either when preheating or cooling the oven. But be careful. Nuts can get easily burnt. Do not leave the oven unattended when roasting. Take them out once you smell the aroma.

* Frost buttercream less than usual, for this given recipe, due to its strong flavor especially the sweetness.