Edit: found some photos from the event of my cupcakes! So I added them in. Credit to May K for the photograph.
Sorry for the lack of pretty pictures but I was in a rush making these. So last night I went to a Black Milk Clothing meet up here in Perth, at Luxe Bar, Mt Lawley. Black Milk is an Australian-based (made and designed in Brisbane), internationally successful clothing company, most well-known for their leggings and swimsuits. Probably one of their greatest strengths is their community built through social networks – there are hundreds of groups around the world based on BM, one of which is the Perth BM group.
It was a great opportunity to meet the creators behind the company, as well as the admins that run the Perth group, and the countless women (and men) that are a part of the Black Milk community.
But anyway, cupcakes. I wanted to bake something nice, basically because it’s what I do, but also because I hoped cake would make up for my lack of social skills.
Totally works, right?
I didn’t actually get to try these but from what I’ve heard they were good. Haha…
They’re a combination of three delicious elements: chocolate cupcakes, peanut butter frosting, and caramel sauce. The caramel sauce was a bit thin so I think it was more or less unnoticeable, sadly. Otherwise they turned out exactly how I wanted them to (at least visually, will have to assume they tasted good too).
3 tbs butter/margarine (I used Nuttelex), softened
1 cup caster sugar
~1 cup milk of choice (I used coconut)
2 cups self raising flour
2 tsp vanilla essence
1/3 cup raw cacao powder
1/2 tsp baking powder
Preheat oven to 175°C.
Cream margarine, sugar and vanilla until combined. Sift in dry ingredients. Stir in milk.
Divide into cupcake pans. Bake for approx. 10 mins or until cooked all the way through. Allow to cool.
Peanut Butter Frosting
1 cup peanut butter
2 cups icing/confectioner’s sugar
2 tbs butter/margarine, softened
Water, as needed
Combine the two butters. Sift in icing sugar and combine thoroughly (I mashed it with a fork; there are probably more efficient ways to do this).
The frosting will be quite thick, so you can either add more butter or margarine to thin it out so you can pipe it, or add small amounts of water. I did the latter because I felt guilty about the calorie content.
Pipe the frosting onto the cupcakes.
You can stop at this point, or go the extra mile like I did and add a caramel drizzle (I also stuffed the cupcakes woth caramel sauce but its thinness caused it to just soak into the cake itself). I also melted some dark chocolate amd drizzled that on top too. 🙂