After Ted’s last Triathlon for 2014, we celebrated with some delicious “kissed” cupcakes. But first, the endurance event put on by ATCEndurance. Start time was 7:50 am for a 800 meter swim, cut down from 1000 meters, not sure why.
Good swim with a few kicks here and there. It seems with the reconfigured course, swimmers were getting in the way of each other more than usual. OR, maybe they were just in Ted’s way more than usual??
On to the bike. It was cold so our athlete dressed for a chilly 18 mile ride.
The bike went as predicted, about a 17 1/2 mph pace on a wet day. While I was waiting for Ted to come in on the bike, 4 people came in saying they had flat tires out there. That’s 4 more than I usually hear suffering flats.
So on to the run which was 2 loops for a 4 mile course. There was a lot of confusion at the turnaround junction. Spectators didn’t make it any easier. It’s a very difficult intersection with bikers coming in, runners going out, runners doing a turn for a 2nd loop as well as runners coming into finish. The race officials did a great job of crowd control.
And after that spectacular performance by Ted, my very own endurance athlete, he made us run 5 miles since he’s in training with me for the Portland, OR marathon. It’s all fun, especially when we can come home to THESE cupcakes!
I was checking out recipes on ACF (American Culinary Federation) and came across a recipe by Chef Joseph Kraft. His recipe was for Chocolate-Kissed Cupcakes. The cupcakes sounded interesting because they were made WITHOUT flour. After putting my own twist and talent to the test (a total take on “T’s”), I came up with the follow recipe.
This one’s for The Great Peanut Butter Exhibition: Please Dessert me. Make sure to check out The Peanut Butter Boy’s blog for more really, drool inspiring recipes. Here’s mine.
Peanut Butter-Strawberry Kissed Cupcakes – Makes 18 standard cupcakes
- 15 oz can of black beans, low sodium, drained and rinsed.
- 4 large eggs
- 1 TBS vanilla extract
- 6 TBS peanut butter
- 2 TBS butter
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 6 TBS cocoa
- 4 TBS strawberry puree
Peanut Butter-Strawberry Frosting
- 3 TBS butter, room temperature
- 3 TBS peanut butter
- 1 1/2 cups powdered sugar
- 3 TBS cocoa
- 2 to 4 TBS strawberry puree *Needed for right consistency.
Preheat oven to 375 F. Line standard cupcake/muffin tins with liners.
In a food processor, add the beans, eggs, vanilla and peanut butter and puree until smooth.
In a mixing bowl, cream the butter and sugar. Add baking powder, soda, and cocoa.
Add the bean mixture to the butter mixture and blend just until mixed. Add the strawberry puree and mix again for one minute.
Add batter to prepared muffin liners and bake for 18 – 20 minutes. Allow to cool.
Make the frosting: Cream the butter and peanut butter. Add the sugar a little at a time. Add the cocoa then the strawberry puree. Mix at high speed until nice consistency.
Now… take a good, big bite and…
…let it melt in your mouth. DELISH!
Remember – check out all the other AMAZING Peanut Butter Inspirations at Peanut Butter Boy.
What’s your favorite dessert…using Peanut or other Nut Butter?