Happy 2017! If you have come to my site looking for a healthy way to start off the new year I am afraid you are out of luck. My first recipe for the new year is full of fat, sugar and alcohol, or as I like to think of it, the holy trinity of baking.
I know 2016 was a bad year for many people and the world saw horrible destruction and death. I consider myself blessed in that I had a fab 2016 – the Hungry Family, including the Hungry Nana, rang in the New Year in San Francisco. NYE in a cold climate is a totally different experience to Sydney NYE, where it is usually stinking hot.
This New Year`s Eve we took misses 9 and 11 into the city to watch the fireworks. Sydney has a 9pm fireworks show as well as the traditional midnight show. We had an amazing view and cheered on the spectacular fireworks.
In the atmosphere of celebration I urge you bake these easy chocolate whiskey cupcakes with peanut butter frosting. They are simple enough to throw together for an afternoon snack yet fancy enough to take to any party. If you leave out the frosting the cupcakes are one bowl, so there is barely any mess.
May your 2017 be full of love, happiness and home-baked cakes.
1 cup self-raising flour
1/2 cup caster sugar
1/4 cup milk
1/4 cup whisky
125g melted, cooled butter
2 heaped tablespoons sifted cocoa
Peanut butter icing / frosting
110 grams softened butter, diced
1 cup smooth peanut butter
3 tablespoons milk
1 ½ cups sifted icing sugar
LET’S GET TO IT:
Line a cupcake tray with non-stick cupcake wrappers and pre-heat oven to 175C.
Place all cupcake ingredients into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Scrape down sides of the bowl with a spatula, increase speed to high and beat for three minutes or until everything is combined and changed in colour.
Spoon into cupcake wrappers, bake for 19 minutes or until a skewer instead comes out clean.
Place on wire rack. When totally cool ice with peanut butter frosting and decorate with pretzels and small chocolate balls.
Peanut butter frosting:
In a clean bowl use electric mixers to beat together the butter and peanut butter until combined, then gradually add in the sifted icing sugar. beat in milk, one tablespoon at a time, then mix for three minutes until everything is combined.
Place frosting in ziplock bag, snip a corner off and pipe onto cupcakes. Add pretzels and chocolate balls.