Since my parents moved to Indonesia, I have gotten even more fond of the local cuisine. During my visit we ate the most yummie food and part of that was sate-sauce, which is a (often) spicy peanutsauce. When I tried to sort out all the pictures I took and saw all the great food, I got the genius idea of making sate-sauce in cupcake form :p
Being in a bit of a hurry, I didn't take pictures until I finished the lot, so you'll have to use your imagination...
Sate-cupcakes
Makes 4 normal sized cupcakes
2 tablespoons peanut butter (I used crunchy)
1/4 cup milk (I used soymilk)
Yolk of 1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sugar
1/8 teaspoon salt
2 tablespoons sambal
1 teaspoon cayenne pepper
Place a rack in the center of the oven and preheat the oven to 180C (350F). Fit paper liners into your muffin cups (or use silicone).
In a bowl mix peanut butter, milk and eggyolk until you get a smooth mixture. Sift in flour, sugar, salt, baking powder and baking soda. Beat with a mixer on low speed until the wet ingredients are moistened. Add as much sambal and cayenne pepper as you like (I like hot stuff, so the amount in my ingredientlist may be a bit much for some...), just have a little taste to check the heat. The heat in the cupcakes is going to be pretty much the same as in the batter. Beat the batter on high speed until the mix has slightly increased in volume, this takes about 45 seconds.
Spoon the batter into the muffin cups (make sure it's devided evenly among them). Fill empty cups halfway with water, to prevent them from scorching.
Whack the cups in the oven, wait 20 minutes and then check wether you cakes are fully baked. If not wait a little longer... When they're done, remove them pan from the oven and place it on a wire rack to cool for 5 minutes. Then remove the cupcakes from the pan and let them cool completely on the wire rack.
After the cupcakes are totally cooled, you can frost them. I used the peanut butter frosting from Small Batch Baking, that apparently tastes like peanut butter fudge. I don't think we have that over here in Holland, so I'm just going to believe this and say that whatever it tastes like, it's damn good.
Peanut butter frosting with a twist
1/3 cup confectioners sugar
1/4 cup creamy peanut butter (I used crunchy)
1 tablespoon plus 1 teaspoon unsalted butter, at room temperature
1/4 teaspoon pure vanilla extract
1 tablespoon cayenne pepper
Place the confectioners sugar, peanut butter, butter, vanilla and cayenne (again, use as much as you like...) in a small mixing bowl and beat with a mixer on low speed until well blended. This takes about a minute. Raise the speed to high and beat until the mixture is fluffy, takes another minute.
Spread the frosting on the cupcakes. If you've used creamy peanut butter you can probably pipe it in a fancy way, but if you've used crunchy this won't work, so I just smeared it all over the cuppies with a knife.
After this I decorated 2 cupcakes (the hot ones) with a couple of sugared peanuts and a good sprinkle of cayenne and 2 (the sweet ones) with a sugared peanut and a fondant chili pepper.
The result is what I hoped it would be, peanutty and hot. Very pleased :)
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