Giant Peanut Butter Cupcake

Cake

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 3 cups self-rising flour
• 1/8 teaspoon salt
• 1 cup sour cream
• ¼ cup whole milk
• 1 teaspoon vanilla extract

Frosting

• 2 cups creamy peanut butter
• ¼ cup confectioners’ sugar
• 2 cups heavy whipping cream
• 1/8 teaspoon salt
• Garnish: peanut butter candies

Preheat oven to 350 degrees F. Spray 3 (9 inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper, spray with nonstick baking spray with flour. Set aside.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrap sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour and salt, in another medium bowl, whisk together sour cream, milk and vanilla. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with sour cream mixture, beginning and ending with flour mixture. Beat until combined. Divided batter evenly among prepared pans. Tap pans on counter twice to remove air bubbles. Bake until a wooden pick inserted in center comes clean, approximately 25 minutes. Let cool in pan 10 minutes. Remove from pans, and let cool completely on wire rack.

In a large bowl, beat peanut butter and confectioners’ sugar at medium speed until combined. Add cream and salt, beating until mixture begins to thicken. Increase speed to high; beat until thickened. Spread frosting between layers and on top and sides of cake. Garnish with peanuts, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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