Active Time
N/A
Total Time
50 MIN
Yield
Serves : Makes 12 Cupcakes

How to Make It

Step 1    

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

Step 2    

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

Step 3    

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Step 4    

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

Step 5    

In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, stirring constantly until the sugar has dissolved, 2 to 3 minutes.

Step 6    

In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.

Step 7    

With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes.

Step 8    

Mix the frosting with the chocolate covered peanuts and peanut butter to taste, spread on cooled cupcakes and serve.

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