To this day, I still crave a spoonful of chocolate or rainbow chip frosting whenever graham crackers are mentioned.
I shot my girlfriend a text with my dilemma: peanut butter, salted caramel, or orange vanilla bean?
I was envisioning the chocolate orange combo they sell during the Holidays, but she ex-nayed the orange-ay. I had quite the hankering for some peanut butter chocolatey goodness with all the Reese’s peanut butter eggs floating around, so peanut butter it was.
P.S. Did you know they make dark chocolate Cadbury eggs? Are you kidding me right now?
I wanted to add some extra dimension to the peanut butter and I thought about drizzling some of the jar of Salted Dark Caramel I had in my fridge, but decided it was too messy, and I’m kinda carmeled out at the moment. Then, I remembered the maple extract I had in my pantry, and it was a moment of brilliance. My friend asked me what was in the frosting, she couldn’t quite put her finger on it…
Don’t try to put your finger on it, Sarah….just put it in your mouth.
The next day, one of these babies was my dinner and it was just fine with me.
A delicious and easy peanut butter maple frosting that's pretty hard to not eat by the spoonful. Use this to top cupcakes and cakes.
- 1/2 c salted butter room temperature (or use unsalted and add more salt)
- 1 c creamy peanut butter
- 1 t vanilla extract
- 1 t maple extract
- 1/2 t coarse salt
- 3 c powdered sugar *for gluten-free, check that it is GF and not made with wheat starch
- 1/3-1/2 c heavy cream
- Cream butter in mixer until light and fluffy.
- Mix in peanut butter.
- Add vanilla and maple extract, salt, and powdered sugar.
- Add cream, starting with 1/3 c, increase up to 1/2 c to achieve desired consistency.
- Frosts 2 dozen cupcakes