Happy New Year!

No, I did NOT stay up to ring in the new year last night.  I took advantage of the whole "day off" concept and slept in.  However, the whole "party weekend" atmosphere did have my reflecting back on the get-togethers and happenings I remember attending as a kid.  For whatever reason, any "event" that was larger than just family (read here: involving folding tables borrowed from the church and paper tablecloths) for whatever reason seemed to require small bowls of buttermints and peanuts on the tables.  I have no idea why.  It might even just be a Midwestern thing, I'm not sure.  It did provide something to nibble on until whoever was in charge of the food got things going.

However, cupcakes sounded better.  The base recipe for these cupcakes is from a 1927 booklet published by the Airy Fairy Flour Company.  They aren't soft and cloud-like cupcakes, but rather more substantial in texture - almost closer to muffins.

Make the Peanut Butter cupcakes.  Make the Buttermint cupcakes.  Make both!

Peanut Butter Cupcakes

2 Tbsp butter
1/4 c. peanut butter
3/4 c. + 2 Tbsp sugar
2 eggs
1/4 tsp. xanthan gum
1/4 c. millet flour
1/2 c. sweet rice flour
3/4 c. white rice flour
3 Tbsp tapioca starch
1 Tbsp potato starch
1/4 tsp salt
2-1/2 tsp baking powder
1/2 c. milk
1 Tbsp vanilla

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper cupcake liners.

Mix flours, xanthan gum, salt, and baking powder.  Set aside.

In the bowl of your stand mixer, cream together butter, peanut butter, and sugar.

Add eggs one at a time, beating well between each addition.

Stop and scrape down the bowl.  Add vanilla and beat until incorporated.  Add flour mixture and milk alternately in several additions, beating until smooth.  Use a 2 oz. disher to portion the batter into the cupcake liners.  Bake for 18-20 minutes, or until a toothpick comes out clean.  Cool completely.

Peanut Butter Frosting

2 Tbsp unsalted butter
1/2 tsp. salt
1/4 c. peanut butter
1 lb. powdered sugar
1 tsp. vanilla
2-4 Tbsp milk

Cream together butter, salt and peanut butter.  Add about a cup of the sugar and cream together.

Beat in vanilla and 1 Tbsp of milk.  Alternate adding sugar and milk until all sugar is incorporated.  Beat in enough milk to reach a soft, piping consistency.

Place in a piping bag fitted with a 1M tip.  This frosting is quite sweet.  If you prefer a more "peanut buttery" frosting, use 1/2 c. of peanut butter and less milk.

Buttermint Cupcakes

6 Tbsp butter
3/4 c. + 2 Tbsp sugar
2 eggs
1/4 tsp. xanthan gum
1/4 c. millet flour
1/2 c. sweet rice flour
3/4 c. white rice flour
3 Tbsp tapioca starch
1 Tbsp potato starch
1/2 tsp salt
2-1/2 tsp baking powder
1/4 c. + 3 Tbsp milk
2 tsp. butter extract
3/4 tsp. peppermint extract

Prepare the Buttermint Cupcakes in the same manner as the Peanut Butter cupcakes.

Buttermint Frosting

6 Tbsp butter
1/2 tsp salt
1 lb. powdered sugar
1-1/2 tsp butter extract
1/2 tsp. peppermint extract
2-4 Tbsp milk

Prepare as for the peanut butter frosting.  Divide into thirds.  Tint one third pink, one third pale aqua, and one third light yellow.  Load a piping bag fitted with a 1M tip with all three colors, piping out a small amount until all colors are flowing together.

Enjoy my take on "buttermints and peanuts."  And have a Happy New Year!