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.
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.
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.
*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.