Peanut butter... Fluff... Chocolate... Cupcakes... Oh My!

Don't you just want to take a bite?!!!

Alexander wanted to make cupcakes. Chocolate cupcakes. He wanted vanilla frosting. I wanted peanut butter frosting. And then I had to wonder what a Fluffernuter-Peanut butter frosting would taste like! Damn it was good!

Cupcakes. From a box. Doctored up. Taste like home made but without the work.

1 box Duncan Hines Devil's Food cake mix
3 eggs

1 Cup of buttermilk

1/3 Cup of butter, soft

Beat eggs, buttermilk and butter and cake mix until well mixed. Line 12 cupcake tins (we don't kid around with puny cupcakes here!) with cupcakes liners and fill with batter. Place in 350 degree oven for 30 minutes.

Peanutbutter-Fluffernutter Frosting

(I eyeballed all portions)

1 cup of Fluffernutter
1 cup of peanut butter
2 tbs butter

1 cup of confectioners sugar
1 tsp vanilla extract

In a mixer add all ingredients and beat on high until well blended and fluffy.

This makes enough to cover all 12 of my monster cupcakes!

Red Velvet Cupcakes

 

  

 

  

 Because Life Needs Sprinkles!

Preheat oven to 350 degrees

Ingredients:

2 1/2 cups of flour

1 1/2 cups of sugar

1 tsp baking soda

1 tsp of salt

2 tbs cocoa powder

1 1/2 cups of canola oil

1 cup of buttermilk

1 tsp of vinegar

2 large eggs

2 tbs red food coloring

1 tsp vanilla

Colored Sprinkles optional!

Directions:

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Line cupcake tins with cupcake liners. Pour batter evenly into each liner. (Make about 20 nicely sizes cupcakes) Bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Some recipes call for Cream Cheese Frosting and others Buttercream. Here are recipes for both!

Cream Cheese Frosting

1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Buttercream Frosting

Courtesy Gale Gand

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tbs of whipping cream
  
  
  
  
  In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Monkey In the Middle Cupcakes

This one is a fun one for the kiddos.

Another easy-peasy recipe that takes almost no time to make, no time to bake and will please the kids to no end! The secret treat is the mini peanut butter cup hidden in the middle of each cupcake. An unexpected burst of peanut buttery surprise! (Note: for those with peanut allergies Hershey's Kisses are a very good substitute.)

Preheat oven to 350 degrees.

Ingredients:

1 package of yellow or white cake mix
2 - 3 over-ripe medium bananas
1 cup of sour cream, I use light
1/2 cup of milk, I use 1%
3 eggs
4 Tbs of cocoa powder
18 mini peanut butter cups
18 cupcake liners

In a large mixing bowl combine all ingredients EXCEPT cocoa powder and peanut butter cups Mix well until well blended
Divide batter in half and pour into another mixing bowl
In one mixing bowl add the cocoa powder and mix well

Line muffin tins with cupcake liners
Place peanut butter cup in the center of each liner
Add a large spoonful of the banana batter, then a large spoonful of the chocolate batter
Repeat until all cupcake liners are filled 3/4 to the top

Place in oven for 20 - 30 minutes. I have found that on the regular setting I needed 30 minutes, but in convection they were done in 20 minutes.

Let cool a good 20 minutes before offering to the kiddos!

fill the batter half and half...

there's the fun surprise!


up close... yum!