recipe from Chockylit
makes 12 cupcakes
Honey Peanut Cupcakes
3 tablespoons peanuts, unsalted
1/4 teaspoon salt
1 cup + 1 tablespoon flour (cake if you have it, otherwise all-purpose)
1/4 teaspoon salt
3/4 teaspoon baking powder
3 tablespoons grape seed oil or vegetable oil
2 tablespoons whole milk
3 egg yolks
1/3 cup thick honey
4 egg whites
1/4 teaspoon cream of tarter
1/4 cup sugar
To make the cupcakes
Sift flour, salt, and baking powder into the bowl of a standing mixer.
In a medium bowl, combine oil, milk, egg yolks, and honey. Stir to combine.
On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.
Transfer mixture to another bowl. Wash and dry mixer bowl.
Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
Fill cupcake cups about 1/3 full. The sprinkle peanut/salt mixture over top. Fill with batter up to 3/4 full and bake at 350 F for 18-20 minutes or until a toothpick comes out clean.
Honey Cream Cheese Frosting
4 ounces (1/2 package) of Philly cream cheese
2 tablespoons butter
1-2 cups sifted powdered sugar
2 tablespoons thick honey
To make the frosting
Bring butter to room temperature by letting it sit out for 1 or 2 hours.Sift powdered sugar into a bowl or onto parchment.
Beat butter and cream cheese at medium speed until creamy.
Add 1 cup of the powdered sugar and the honey. Beat until combined.
Add more sugar until you get to the consistency and sweetness you like.
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