Text 36881, 69 rader
Skriven 2010-04-18 11:13:22 av Matt Munson (1:218/109)
Ärende: inside out peanut butter cups
=====================================
Thought it sounded interesting.
from:
http://www.seriouseats.com/recipes/2010/04/peanut-butter-chocolate-cups-homem
ade-reeses-recipe.html

Inside-Out Peanut Butter Cups

- makes about 6 large cups, or 12 mini cups -
Ingredients

For the peanut butter shells:
4 tablespoons butter, softened
6 tablespoons brown sugar
2 1/2 tablespoons peanut butter (creamy works best)
1/4 teaspoon vanilla
1 cup flour

For the filling:

Adapted from Taste of Home

1 cup confectioners' sugar
2 tablespoons milk (I used whole milk)
1 tablespoon peanut butter (creamy works best)
2 1/2 teaspoons baking cocoa
1 tablespoon butter, softened
1/2 teaspoon vanilla
Procedure

1. Preheat your oven to 350øF. Place either 12 regular sized cupcake liners,
or 24 mini ones, in a muffin/cupcake tin. Set aside.

2. In a mixing bowl, cream the butter, brown sugar, peanut butter and
vanilla until light and fluffy. Gradually add the flour until combined-the
mixture will be fairly crumbly.

3. Take about 2/3 of the mixture and press into half of the cupcake cups in
your prepared muffin tin, making sure to press the mixture into the bottom
and up the sides of the cups.

4. With the remaining mixture, press the dough into only the bottom of the
remaining cups-so you will have half of the cups filled on the bottom and
sides, and half just pressed into the bottom of the cups.

Note: My idea had initially been to top each cup with a flat cookie top from
the flat rounds of peanut butter dough baked in the bottom of the cupcake
cups, but the dough crumbled easily once baked, and so I decided to go with
it and simply crumble the cookie crumbs on top of the finished cups (see
step 5).

5. Bake for 12 to 15 minutes or until lightly browned and set. Let cool.

6. In the meantime, make your filling. combine all of the ingredients either
in a microwave-safe bowl for 30 seconds, or on a stovetop on low heat,
stirring occasionally, until combined and creamy. Pour into each of your
waiting peanut butter cups. If your flat tops have not crumbled, put them on
top; if they have, then go ahead and simply crumble them on top.

7. Refrigerate for at least 2 hours, or until the filling has set. After the
filling has set, they can be stored at room temperature in an airtight
container.

About the author: Jessie Oleson is a Seattle-based writer, illustrator,
gallery owner, and cake anthropologist who runs Cakespy, an award-winning
dessert website.

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