Ingredients
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1
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2
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4
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3
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1
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1
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1
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2
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Directions
Cupcakes With Peanut Butter Icing, Who doesn’t love PB!!! There’s an extra 10 minutes inactive prep time not listed in times Recipe courtesy Paula Deen Episode#: PA1A18, I haven’t tried them yet either, but they sound great I have a bag of self-rising flour and was wondering what I can use it for Now I have a recipe to try , Lee, these were so quick and so easy The icing in wonderful! EVERYONE really enjoyed them and several people couldn’t believe it was a can of frosting with PB mixed in Thanks for sharing!
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Steps
1
Done
|
Cake:. |
2
Done
|
Preheat Oven to 350f. |
3
Done
|
Grease and Flour Cupcake Cups and Place Them in Muffin Tins. |
4
Done
|
Using an Electric Mixer, Cream the Butter Until Fluffy. |
5
Done
|
Add the Sugar and Continue to Cream For Approximately 6 to 8 Minutes. |
6
Done
|
Add the Eggs 1 at a Time, Beating Well After Each Addition. |
7
Done
|
Add the Flour and Milk, Alternating, Into the Creamed Mixture, Beginning and Ending With the Flour. |
8
Done
|
Add the Vanilla and Continue to Beat Until Well Mixed. |
9
Done
|
Divide the Batter Equally Among the Cupcake Papers. |
10
Done
|
Level the Batter by Dropping Muffin Pan on Counter Top to Release the Air Bubbles. |
11
Done
|
Bake For 25 to 35 Minutes or Until Done. |
12
Done
|
Cool in Pan For 5 to 10 Minutes. |
13
Done
|
Icing:. |
14
Done
|
Using a Small Bowl, Combine the Chocolate Frosting and the Peanut Butter and Blend Well. |
15
Done
|
When Cupcakes Have Cooled, Frost the Tops With the Peanut Butter Icing. |