The recipe name's a mouthful, but that's pretty much what it contains.
A came to me this morning to tell me that we still have some bottles of peanut butter from Cebu. Unfortunately, the bottle doesn't come with a name of the manufacturer. Someone just gives us some. We were told that it's a home-based business and sells for around Php60 per bottle. I'd have to say that this is the best local peanut butter that I've tasted. Anyway, with the surplus of bottles that we have, I thought I'd make some cupcakes and try to free up some needed pantry space.
A came to me this morning to tell me that we still have some bottles of peanut butter from Cebu. Unfortunately, the bottle doesn't come with a name of the manufacturer. Someone just gives us some. We were told that it's a home-based business and sells for around Php60 per bottle. I'd have to say that this is the best local peanut butter that I've tasted. Anyway, with the surplus of bottles that we have, I thought I'd make some cupcakes and try to free up some needed pantry space.
I started looking for different peanut butter cupcakes recipes and found one that I'd like to try via one of my favorite recipe sites Kitchen Wench. I tweaked the recipe a bit since I still have a banana, cream cheese, and oatmeal to consume. I hope Ellie (a.k.a Kitchen Wench) forgives me for messing with her recipe, but I have a food spoilage issue to address at the moment.
The banana (mashed) and oatmeal (about 1/2c) were added to the cupcake recipe. I added 8oz (1 pack) of cream cheese to the buttercream recipe.
Now that I think about it, my tweaked recipe has representative ingredients from the 3 main islands of the Philippines: chocolate (used in the chocolate peanut butter cream cheese frosting at the center of the cupcake) from Pampanga, milk from Batangas, peanut butter from Cebu, and cavendish from Bukidnon. It really makes a difference when you use quality ingredients! Makes the whole thing sound expensive too haha Too bad I couldn't call it an all-Filipino cupcake recipe because the cream cheese I used is imported. Note to self, try to look for a local brand.
Well, now that I've cleared out some space in the pantry and fridge, I'd better start cleaning the mess that I made in the kitchen.
