Espresso Bites with Peanut Butter Frosting-12307
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Espresso Bites with Peanut Butter Frosting

Espresso Bites with Peanut Butter Frosting

With a wedding involving helicopters, good food, and amazing Australian views, you know that Hannah and Brent were set to have a good time.  Check out this stunning Queensland affair complete with a dramatic groom entrance and a dessert table we want to attack head on.  And while you’re at it, try out our inspired Espresso Bites with Peanut Butter Frosting recipe.

ESPRESSO BITES WITH PEANUT BUTTER FROSTING

INGREDIENTS

  1. PEANUT BUTTER FROSTING
  2. 2 cups peanut butter (your choice of creamy or chunky)
  3. 2 cups of confectioners’ sugar
  4. 1/2 cup of butter
  5. 2 teaspoons of butter extract
  6. 1/4 cup of heavy cream
  7. ESPRESSO BITES
  8. 1 cup of cocoa powder
  9. 4 tablespoons of espresso powder
  10. 1 cup of butter
  11. 1 1/2 cups of flour
  12. 2 cups of granulated sugar
  13. 4 eggs
  14. 1 teaspoon of baking soda
  15. 1 1/2 teaspoons of baking powder
  16. 1/2 teaspoon of salt
  17. 2/3 cup of vegetable oil
  18. 1 cup of buttermilk

INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit and grease two 8 x 8 cake pans.
  2. To make the espresso bites, mix together the cocoa, espresso powder, flour, baking soda, baking power, and salt together in a stand mixer. In a separate bowl, mix together the eggs, sugar, oil, and buttermilk. Add the wet ingredients to the dry ingredients in the stand mixer and mix until smooth. Divide the batter between the two 8 x 8 inch cake pans. Put the pans in the oven and bake for approximately 20 minutes (or until fully cooked). Set aside to cool before frosting.
  3. To make the frosting, combine the peanut butter, butter extract, and melted butter together in a stand mixer. Combine thoroughly. Add all the rest of the ingredients into the bowl and continue to mix until light and creamy.
  4. Remove the cakes from the pans. Place the first cake on a flat surface and generously frost the top with the peanut butter frosting. Then place the second cake directly on top of the frosted top and frost the top of that layer generously. Refrigerate for 1-2 hours and then cut into 1 inch bites. Enjoy!

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Photographer:  Ben and Hope Weddings//Jewelry:Allgem Services//Favors and Gifts:Candy Buffet Company//Cake Designer:Eden Cakes//Transportation:Executive Helicopters Archerfield//Bridesmaid Dresses:Gossip Gowns//Hair Stylist:La Bella Brides//Event Venue:Maleny Manor//Invitation Designer:Minted.com//Floral Designer:Mondo Floral Designs//Transportation:Noosa Hinterland Tours//DJ:Rockin U Wild//Officiant:Weddings with Kristy//Dress Designer: Wendy Makin

Submitted via Two Bright Lights

PLEASE NOTE: The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured. The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.

Sam Temsah-Deniskin

Get a behind-the-scenes look at the whimsical life of accidental photographer, stylist, & writer, Sam. Her approachable and fun style has received critical acclaim from such media outlets as The Huffington Post, Real Simple Magazine, PopSugar, and Buzzfeed. In addition to running a successful photography & content creation business, Sam also serves as a contributing writer for Liquor.com and Scary Mommy.

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