December 15th is...

Have a great day eating cupcakes! Our peeling cupcake was featured on foodgawker, TasteSpotting, and Photograzing!

I made these yummy cupcakes with a good friend during the weekend. Our guy's were at the 2008 Motorcycle Show, so we stayed in for a night of popcorn, movies, and cupcakes! I had trouble cutting down this yummy peanut butter frosting, so since she is the number whiz, she did her magic on the recipe. We went from yielding 5 cups to 2! We altered it since I found the frosting too stiff and then the consistency ended up too soft. I think we concluded that perhaps this recipe shouldn't be scaled down to 2 cups. So we couldn't pipe pretty designs, but the ooze of the frosting made it looks so much more savoury! So bake your favourite chocolate cupcake and try this:

Peanut Butter Banana Frosting

Makes about 2 cups

1/2 cup of cream cheese

1/5 cup of butter

2 cups of confectioner's sugar

1/4 cup of peanut butter

1/2 of a banana (maybe use 1/4 if you want a firmer consistency)

1. Using your electric mixer, beat the cream cheese and butter until light and fluffy. 
2. Add the confectioner's sugar and mix well. 
3. Add the peanut butter and continue to beat. This is where I found it too stiff, but wait!
   
4. Add the banana and continue mixing and it will transformed into smooth frosting.

Enjoy! The banana really makes all the difference - I just loved the banana aroma in the frosting!