Ingredients with Measurements:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup tamarind paste
- 1/4 cup water
- 1/4 cup honey
- 1/4 teaspoon cayenne pepper
- 12 ounces semisweet chocolate chips
Special equipment needed:
- Muffin tin
- Cupcake liners
Step-by-step instructions:
1. In a medium bowl, mix together peanut butter, powdered sugar, melted butter, vanilla extract, and salt until well combined.
2. In a separate bowl, whisk together tamarind paste, water, honey, and cayenne pepper until smooth.
3. Line a muffin tin with cupcake liners.
4. Melt the chocolate chips in a double boiler or in the microwave, stirring every 30 seconds until smooth.
5. Spoon a tablespoon of melted chocolate into each cupcake liner, using a spoon to spread the chocolate up the sides of the liner.
6. Spoon a tablespoon of the peanut butter mixture into each cupcake liner, pressing down gently to flatten.
7. Spoon a teaspoon of the tamarind mixture on top of the peanut butter mixture.
8. Spoon another tablespoon of melted chocolate on top of the tamarind mixture, using a spoon to spread the chocolate and cover the tamarind mixture.
9. Repeat until all the cupcake liners are filled.
10. Chill the cups in the refrigerator for at least 30 minutes or until the chocolate is set.
11. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Temperature:
Chill in the refrigerator for at least 30 minutes.
Serving size:
Makes 12 cups.
Nutritional information:
Calories: 310
Fat: 20g
Saturated Fat: 7g
Cholesterol: 10mg
Sodium: 140mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 22g
Protein: 6g
Substitutions for ingredients:
- Almond butter can be substituted for peanut butter.
- Maple syrup can be substituted for honey.
- Milk chocolate chips can be substituted for semisweet chocolate chips.
Variations:
- Add chopped peanuts to the peanut butter mixture for added crunch.
- Use dark chocolate chips instead of semisweet chocolate chips for a richer flavor.
- Substitute the tamarind paste with raspberry jam for a fruity twist.
Tips and tricks:
- Use a spoon to spread the chocolate up the sides of the cupcake liner to create a sturdy base for the cups.
- Make sure the tamarind mixture is smooth before spooning it onto the peanut butter mixture.
- Chill the cups for at least 30 minutes to ensure the chocolate is set before serving.
Storage instructions:
Store the cups in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
These cups are best served chilled and do not need to be reheated.
Presentation ideas:
Serve the cups on a platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
- Crushed peanuts
- Shaved chocolate
- Fresh raspberries
Pairings:
- A glass of cold milk
- A cup of hot tea
Suggested side dishes:
- Fresh fruit salad
- Roasted nuts
Troubleshooting advice:
- If the chocolate is not spreading easily, microwave it for an additional 10 seconds and stir until smooth.
- If the tamarind mixture is too thick, add a tablespoon of water to thin it out.
Food safety advice:
- Make sure to use clean hands and utensils when preparing this recipe.
- Store the cups in the refrigerator to prevent spoilage.
Food history:
Peanut butter cups were invented in the United States in the early 1900s. Tamarind paste is a popular ingredient in Indian and Southeast Asian cuisine.
Flavor profiles:
The Imli Peanut Butter Cups have a sweet and salty flavor from the peanut butter and chocolate, with a tangy and slightly spicy kick from the tamarind paste.
Serving suggestions:
Serve these cups as a dessert or a sweet snack. They are perfect for parties and gatherings.
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