Decade born: 1950's
Favorite cupcake: Heart of Gold (chocolate and peanut butter)
Making a difference: Mentor for at-risk kids
Steve remembers being a kid, spending Saturday afternoons in front of the TV watching guys like The Crusher, Mad Dog Vachon and Dick the Bruiser create high drama in the wrestling ring. Between rounds, Steve spread peanut butter on Hershey bar squares and stuck them in the freezer. By the time the next commercial came on, his snacks were frosty cold and ready to enjoy.
Nowadays this grandfather spends one free afternoon a week being a kid again -- not watching wrestling, but mentoring an at-risk child. It may involve playing a game, working on a craft, or just taking a walk and talking about "stuff."
That's why the "Heart of Gold" chocolate cupcake with a golden peanut butter filling and fudge frosting is a perfect celebration for Steve. A sweet guy with a heart of gold!
To discover more about mentoring, call your local school or go online to: www.mentoring.org
Make Heart of Gold cupcakes:
Make filling first by whipping a half cup of natural peanut butter with around 5 tablespoons of powdered sugar (depending on how sweet you want to make it). Set aside.
Make batter from any chocolate cake recipe or mix.
Pour a couple of tablespoons of your batter into the cupcake papers. Add around a teaspoon of peanut butter filling. Top with batter and bake as usual.
For the fudge icing, follow your favorite recipe or:
- Whip a stick of butter with electric mixer till softened.
- Begin adding around 4 cups of powdered sugar a little at a time, dripping in a bit of milk (1/4 cup) as needed and continuing to beat till fluffy.
- Mix in a teaspoon of vanilla.
- Melt 3 ounces unsweetened Baker's chocolate squares and drizzle into the frosting while beating at high speed. Whip for another 3 minutes or until smooth and fudgy.
- If you want stiffer icing, add more sugar. Softer use more milk.
- Frost the cupcakes and sprinkle with crushed peanuts or mixed nuts.