Monday, January 16, 2012

The Sweet and Salty Cupcake

I love baking new cupcake recipes. I combined two internet finds with a little bit of modification and was quite pleased with the results. I started out Saturday morning with twenty-four cupcakes, and now, only one is left. I did give plenty away, but my long ride on the elliptical was well worth it. Hope all of you have a great week. Bake these as soon as your oven preheats!

Peanut Butter Cupcakes: (Original Recipe Betty Crocker Website)
1 Box Betty Crocker Super Moist Yellow Cake Mix
1 and 1/4 cups skim milk
1/4 cup vegetable oil
3 large eggs
3/4 cups JIF Creamy Peanut Butter

1.) Heat oven to 350.
2.) Beat all ingredients on medium for two minutes.
3.) Divide cupcake batter evenly among 24 cupcake liners with an ice cream scoop.
4.) Bake until golden brown, around 18 minutes, and allow to cool before frosting.

Homemade Chocolate Frosting: (Courtesy of the Fat Bottomed Girl Blog and Hershey's Can)
Click Here for Blog: ICING
1 stick (1/2 cup) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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