Well today has been a busy shopping day so not much has gotten done around the studio. I guess you could technically call it a day off. It did however come with a wonderful special sweet treat. I am posting this because this is one of the best cupcakes I have ever eaten. I dont care for things that are too sweet or gooey and I am really not a fan of peanut butter things. That said I can eat a dozen of these. I WONT! but I could.

And in case you are just dying for something wonderful here is the recipe

Cupcake recipe

1 cup milk or soy milk ( if you dont use regular milk)

1 tsp apple cider vinegar

3/4 sugar

1/3 cup canola oil

1 1/2 tsp vanilla

1 cup all purpose flour

1/3 cup cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Preheat oven to 350 degrees and line muffin pan with liners

whisk together the milk and vinegar in a bowl and set aside. Add sugar, oil, vanilla to the milk mix and beat till foamy. In a seperate bowl sift together the flour, cocoa powder and baking soda and baking powder and sale. Add in two batches to wet ingredients and beat till no large lumps remain. Pour into liners filling 3/4 of the way. bake 18-20 min or until a toothpick inserted comes out clean. Cool on rack.

Peanut buttercream icing

1/4 cup margarine softened

2 tablespoons shortening

1/3 cup creamy peanut butter

1 tsp barley malt syrup or molasses (optional)

1 1/2 teaspoons of vanilla

1 1/4 cup confectioners sugar sifted

1-2 tablespoons of milk

with electric handheld mixer cream together margarine and shortening at med speed till smooth. Add peanut butter, barley malt syrup and vanilla and beat till smooth. 2-3 minutes

Beat in sugar: mixture will be very stiff. Dribble in mile a little at a time until frosting is a pale tan color and very fluffy. Adjust the thickness of the frosting by adding more milk or sugar in small increments if necessary. Frost cooled cupcakes and try not to eat them all!!!!