Sunday, March 21, 2010

bake-A-Long #13 - Peanut Butter Ingot (cupcakes)


I love peanut butter, so I was excited about these guys, which consist of ground toasted almonds, powdered sugar, browned clarified butter, flour, egg whites, and peanut butter. These were supposed to be baked in a special pan, but I used a cupcake pan as a substitute.


The almonds were toasted, butter was browned.


The batter came together simply.


The verdict: I was slightly disappointed in the flavor. I felt the flavor was a little flat, like it was missing something. Salt maybe? The texture was nice. They were heavy little cakes but moist and not too dense. If I made these again I think I would try putting some salt in the batter and maybe filling them with something. Any suggestions?

37 comments:

  1. They have a nice color and texture. I mistakenly used blanched almonds. I agree the flavor might benefit from salt. We tried several things to boost the flavor. Next time trying butterscotch chips, maybe with vanilla. Chocolate stuffed inside when they came out of the oven was nice. But I think salt would definitely help.

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  2. LOL! I too like Vicki used blanched almonds..LOL! Your cupcake version looks great!

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  3. I added salt since I was using natural, unsalted peanut butter. Definitely a good idea! Maybe a bit of brown sugar, too?

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  4. I thought the flavour was a bit flat too.

    I kept thinking chocolate ganache as I was eating them, but was too lazy to turn thought into action!

    Salt in the mixture would definitely help.

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