Thursday, October 13, 2011

Chocolate Peanut Butter Cupcakes

Super Easy Cupcakes...

1 box Betty Crocker Chocolate Fudge Cake mix
*Follow directions and also add one 3 oz. box of Jello chocolate pudding mix. ( Yes, the powder.)
* Then I added in some Reeses Peanut butter chips, to the batter and baked by the directions.

Peanut Butter Frosting ( Wilton)-
  • 1/3 cup solid vegetable shortening( I used 1/4 cp)
  • 1/3 cup butter ( I used just a little more than a 1/3)
  • 3/4 cup peanut butter
  • 1 tsp. Vanilla Extract
  • 4 cups (approx. 1 lb.) confectioners' sugar, sifted
  • 4-6 tablespoons milk


About 3 cups.


Step 1

Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Step 2

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Step 3

*To do the swirls on the cupcakes I used a 18 star tip. Put it in the bottom of the little decorating bag, loaded my frosting, and swirled away. A bigger tip would have been better.

1 comment:

Kacey said...

oh thanks!! that was fast...can't wait to try!!