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Tag Archives | Cupcakes

Gingerbread Cupcakes with Vanilla Fluffy Frosting

Moist, spicy gingerbread cupcakes with a fluffy vanilla frosting.

The Sauce: Vanilla Fluffy Frosting – Simple frosting with real butter, powdered sugar and a splash of vanilla. The secret is to beat it for 5 minutes, long after the ingredients are incorporated. Beat enough air into it for a fluffy, light topping for cupcakes.


Ronna’s gingerbread cake

My college canadian cialis roommate Ronna is vivacious, engaging and adventuresome. When I noticed a twinkle in her eye I knew she had a plan filled with fun. I also remember her for introducing me to gingerbread cake. She’d bake off a Gingerbread-Cupcakes-with-bright-candies8×8 pan of moist, spicy gingerbread cake and dust it with powdered sugar. Simple and unadorned on it’s own, the dark brown sugar color and spicy flavor was perfect eaten warm on a cold winter evening when we needed a break from studies.

This version is just as moist and spicy with light, airy frosting. Candy decorations make it fun for the holidays. If you sildenafil citrate 100mg tab price don’t have time to break out all the paraphernalia for gingerbread houses, decorate these cupcakes for an easy holiday activity for your friends or family.

2011 AniversaRecipe – Bleu Cheese Ball

Recipe: Gingerbread Cupcakes with Vanilla Fluffy Frosting

Prep Time: 20 Minutes | Cook Time: 20 Minutes | Yield: 18 Cupcakes | Level: Easy

Gingerbread-spicesGingerbread Cupcakes

  • 1 cup water
  • 2 tsp baking soda
  • 2 1/2 cups flour
  • 2 tsp ground ginger
  • 1 1/2 cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 stick butter, room temperature
  • 2/3 cup dark brown sugar
  • 1 cup unsulfured molasses
  • 1 Tbsp freshly grated ginger root
  • 2 eggs, room temperature, beaten

Vanilla Fluffy Frosting

  • 2 cups butter, room temperature
  • 4 cups powdered sugar
  • 1/2 tsp vanilla

Special Equipment – muffin tin

Gingerbread Cupcakes
1 Preheat the oven to 350 degrees.

adding-the-molasses2 In a small saucepan, bring the water to a boil then take off the heat and add the baking soda. It will foam. Set aside.

3 In a medium bowl combine the flour, ground ginger, cinnamon, cloves, nutmeg, salt and baking powder. Set aside.

grated-fresh-ginger-root4 With a hand or stand mixer, cream the butter and brown sugar until fluffy. Add the molasses and grated ginger. Beat in the eggs.

5 Add the four and baking soda mixtures alternately, beginning and ending with flour.

Gingerbread-cupcake-batter6 Scoop batter into muffin tin lined with cupcake papers about 1/2 full. These double in size when they bake. Place in a 350 degree oven for 18-21 minutes or until they spring back when lightly touched. Cool for 5 minutes in the pan and then remove to a wire rack.

Vanilla Fluffy Frosting
7 Meanwhile with a hand or stand mixer, beat the butter powdered sugar and vanilla

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in a large bowl for 5 minutes until cialis kaufen ohne rezept light and fluffy.

8 Frost the cooled cupcakes and decorate as desired.

The frosting ingredients are thoroughly combined in about 60-90 seconds but keep beating to add enough air for a very light and fluffy frosting, about 5 minutes total.

Candies-for-decorationsDecorate the cupcakes with starlight mints for Christmastime. Or use a variety of colorful candies. An alternative to building and decorating a gingerbread house, make a batch of gingerbread cupcakes, frost and let the kids use their creativity with a colorful candies. Buy candy at a candy store where hundreds of colors and sizes are available. Purchased by the quarter pound, you can get just enough of each color or kind for the cupcakes.

For simplicity, bake and decorate Gingerbread where get viagra in qatar Cupcakes rather than make gingerbread houses.

Dish Designer

  • Exchange dark for light brown sugar.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: December 9, 2012

Continue Reading · 1

Maple Cupcakes with Pig Candy

Vermont maple cupcakes with maple frosting garnished with caramelized bacon.

The Sauce: Maple Frosting -This frosting is flavored with natural maple flavoring and a brown sugar and butter syrup. The syrup is cooked for 3 minutes to caramelize the sugar then added to powdered sugar to whip into frosting consistency. Very maple-ey.


What is pig candy?

Pig Candy is brown sugar sweetened smoky bacon baked crispy then diced in small pieces. It tops this maple cupcake. These flavors remind me of when I splurge on my favorite breakfast, pancakes with maple syrup, an over easy egg and crisp bacon. Just love it when a little maple syrup runs into the bacon. When I indulge in a maple cupcake with pig candy it reminds me of this breakfast.
Since it’s my birthday today, I chose this Fall favorite flavor for the celebration. Maple always reminds me of the years I Maple-Cupcakes-with-Pig-Candy-on-Pedestalspent living just over the border from Vermont in the north eastern tip of New York. We lived near the frosty banks of Lake Champlain and frequently boarded the drive-on ferry to Vermont. Colorful Autumn leaves, ripe juicy apples and rich maple syrup was the cache on those days. Maple cupcakes conjures up memories of those family outings.

More cupcakes Chocolate Peppermint Cupcakes
Lemon Poppy Seed Cupcakes with Lemon Cream Cheese Frosting
Coconut Cupcakes with Silk Meringue Frosting
Reese’s Chocolate Peanut Butter Cupcakes
Peanut Butter and Jelly Cupcakes
Strawberries and Cream Pound Cupcakes
Banana Cupcakes with Brown Sugar Cream Cheese Frosting
Chocolate Velvet Cupcakes with Raspberry Buttercream
Tres Leches Cupcakes with Dulce de Leche Whipped Frosting
Pumpkin Chocolate Chip Cupcakes with Whipped Brown Sugar Frosting
Grandpa Sumsion’s Cherry Cupcakes with White Chocolate Buttercream
S’mores Cupcakes

2011 AniversaRecipe – Three Sisters Baked Sugar Pumpkins

Recipe: Maple Cupcakes with Pig Candy

Prep Time: 25 Minutes | Cook Time: 40 Minutes | Yield: 15 Cupcakes | Level: Easy

Brown-Sugar-Butter-and-Half&HalfMaple Cake

  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 1/2 tsp maple flavoring
  • 1/2 cup sour cream, room temperature

Maple Frosting

  • 1/4 butter
  • 2 tsp plus 1/4 cup dark brown sugar, divided
  • 1/4 cup plus 3-4 Tbsp Half & Half, divided
  • 2 1/3 cups powdered sugar
  • 1/4 cup maple syrup
  • 2 strips thick sliced bacon

Special Equipment – muffin tin

Maple Cake
1 Preheat the oven to 350 degrees.

Whipping-the-Maple-Frosting2 Whisk the flour, baking powder and salt in a small bowl. Set aside.

3 With a hand or stand mixer, cream 1/2 cup butter and sugar until light and fluffy.

4 Add the eggs and maple flavoring and beat until well combined.

5 Alternating the flour and sour cream, add 1/3 of the flour mixing just until combined, then 1/2 the sour cream then repeat ending with the last 1/3 of the flour. Don’t over mix.

Fill-cupcake-papers-with-Batter6 Fill muffin tin lined with cupcake papers 2/3 full. Bake at 350 degrees for 20-22 minutes until top springs back. Cool for 5 minutes in pan then remove cupcakes to a cooling rack.

Maple Frosting
7 While the cupcakes are baking, place the bacon on a baking sheet lined with non-stick foil. Sprinkle 2 tsp brown sugar on the bacon. When the cupcakes are done, place the bacon in the oven and cook for 15-20 minutes turning half way through. Bacon should be crisp and caramelized. The time depends on how thick the bacon is. Cool on a plate lined with a paper towel then dice.





8 In a small sauce pan, place 1/4 cup butter, 1/4 cup brown sugar and 1/4 cup Half & Half. Bring to a boil and cook for 3 minutes without stirring.

Maple-Cupcakes-Cooling-on-Rack9 In a mixing bowl, pour in the butter mixture without scraping any crystals that form on the sides of the pan. Add the powdered sugar and maple syrup. Beat until smooth and creamy. Allow to cool, about 5 minutes then beat again adding a few more tablespoons of Half & Half until it is creamy and frosting consistency.

10 Frost cooled cupcakes. Put a few pieces of the diced bacon on the top of each cupcake.

To bring butter, eggs and sour cream to room temperature, set on the counter a couple of hours ahead. A quick method is to place the butter and sour cream in the microwave for 8 seconds once or twice to take the chill off. Place the eggs in a bowl with hot tap Maple-Cupcake-with-Walnut-Halfwater for about 10 minutes. Ingredients brought to room temperature mix and bake more evenly.

Click to make homemade maple syrup.

Another topping for this cupcake is a walnut or pecan half.

Dish Designer

  • Exchange dark for light brown sugar
  • Exchange Half & Half for cream or whole milk.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: October 14, 2012

Continue Reading · 0

Peanut Butter and Jelly Cupcakes

Peanut butter whipped frosting topped with glistening jelly over a moist yellow cupcake.

The Sauce: Peanut Butter Whipped Frosting – This light frosting has a silky texture loaded with pea-nutty flavor. It’s a dessert sauce made with creamy peanut butter, real butter and confectioner’s sugar. It becomes the perfect nest for the shiny jelly crown.


Brown bag special

Peanut Butter and Jelly is like a warm blanket or comfortable worn shoe. I grew up eating lots of PB&J sandwiches in my grade school brown bags. ‘Stick to your ribs’ peanut butter with sweet berry jelly is a fast, Peanut-Butter-and-Jelly-Cupcakessimple, easy sandwich to make with pantry ingredient essentials.

This combo is the star of my cupcake and features homemade pomegranate jelly but use your favorite jelly or jam. I love berry jellies and jams because they look like a jeweled ‘hope‘ diamond set on siena velvet. Classic grape is perfect, too. This is a moist, four-star yellow cake with peanut butter whipped frosting and glistening jelly. A kid favorite, but grown ups love ‘em.

2011 AniversaRecipe – Chicken with Apple Cider and Bacon Sauce

Recipe: Peanut Butter and Jelly Cupcakes

Prep Time: 20 Minutes | Cook Time: 22 Minutes | Yield: 18 Cupcakes | Level: Easy



  • 1 cup creamy peanut Peanut-butter-and-real-butter-for-frostingbutter
  • 4 Tbsp butter, room temperature
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 3-5 Tbsp heavy cream
  • 1/3 cup red jelly

1 Preheat oven to 350 degrees.Peanut-Butter-and Jelly-Cupcakes-with berry-colored-cupcakes-papers

2 In a medium bowl, combine the flour, baking soda and salt and set aside.

Jar-of-pomegranate-jelly3 With a hand or stand mixer, cream the butter and sugar until light and fluffy.

4 Add the eggs one at a time then the vanilla.

5 Alternating, add the flour mixture and buttermilk 1/3 at a time mixing after each addition.

6 Fill muffin pan lined with cupcake papers 2/3 full with batter. Bake at 350 degrees for 20-22 minutes until top springs back or a toothpick comes out clean.

7 Cool cupcakes in pan for 1-2 minutes then remove to a cooling rack and cool completely.

8 Meanwhile, with a hand or stand mixer, cream together the peanut butter and real butter. Add the powdered sugar and vanilla and combine. Add the cream as needed to make a spreadable consistency, beating until fluffy.

9 Once cooled, frost the cupcakes creating a small indentation on the top. With a small spoon, place a teaspoon of jelly on the top.
Different jars of peanut butter have different consistencies. If it’s thinner, use 1-3 tablespoons of heavy cream. If it’s thicker, use 3-5 tablespoons.

Use a large decorating tip or frost with a knife leaving an indentation for the jelly.

Dish Designer

  • Exchange heavy cream for Half & Half or milk.

Inspiration – Cook’s Illustrated
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: Sept. 13, 2012

Continue Reading · 4

Cinnamon Mini Breakfast Cupcakes

Simple cinnamon and sugar mini breakfast muffins.

Cinnamon in every bite

Pop these two-bite cupcakes for a quick snack. Made from simple ingredients you have on hand, they’re easy to make and topped with cinnamon and sugar. They remind me of Cinnamon-Mini-Breakfast-Cupcakes-for-SnackingSnickerdoodles, cookies online pharmacy pak with a simple dough and dusted with cinnamon. I love them baked in the mini muffin size because then I taste the spice in every bite. They freeze well so you can bake them off and store part of the batch for later.

2011 AniversaRecipe – Orange Coconut Bread

Recipe: Cinnamon Mini Breakfast Cupcakes

Prep Time: 15 Minutes | pharmacy products online canada Cook Time: 11-15 Minutes | Yield: 30 Mini Cupcakes | Level: Easy


  • 1½ cups flour
  • 3/4 cup sugar plus 1/2 cup, divided
  • 2 tsp baking powder
  • 1 tsp cinnamon plus 1 tsp, divided
  • 1/8 tsp generic cialis online freshly ground nutmeg
  • 1/4 tsp salt
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  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1 egg
  • 1 tsp vanilla

Special Equipment – mini muffins tins

1 Preheat oven to 350 degrees.

Scoop-Batter-Dust-with-Cinnamon-Sugar2 In a medium bowl combine flour, 3/4 cup sugar, baking powder, 1 tsp cinnamon, nutmeg and salt.

3 In a small bowl lightly beat the milk, oil, egg and vanilla.

4 In another small bowl combine 1/2 cup sugar and 1 tsp cinnamon.

5 Make a well in the center of the flour mixture. Pour in the wet ingredients and stir just until moistened. Don’t over mix. May have some lumps.

6 Spoon batter into mini muffin pan lined with cupcake papers. Sprinkle with cinnamon/sugar mixture. Bake at 350 degrees for 12-15 minutes. Cool in pan for 5 minutes then on a wire rack.

To measure the milk and androgel vs viagra oil, use a 1 cup liquid measuring cup. Pour in ¾ cup of milk and then add enough oil to make 1 cup. Also try using a 2 cup liquid measuring cup as the bowl. Measure the milk then add the oil to make one cup. Add the egg and vanilla and lightly beat.

These small bite muffins are great for on-the-go breakfast. Also great for a brunch buffet or tadalafil citrate late night snack.

Bake this batter in standard muffin tins lined with cupcake papers at 350 degrees for 15-18 minutes. Makes 12.

Dish Designer

  • Omit the nutmeg.

Cinnamon-Mini-Breakfast-Cupcakes-Store-In-ContainerInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 17, 2012

Continue Reading · 4

Strawberries and Cream Pound Cupcakes

Fresh strawberries and whipped cream on 1-2-3-4 pound cupcakes.

Hockey puck shortcake

Strawberry Shortcake is a dish mom made every strawberry season. So why was I so shocked when my college roommate made it? I am a pretty straight talker so I said, “Please excuse me but that blonde hockey puck is not shortcake.” Come to find out, it was biscuit-like shortcake. Mom serves sweetened strawberries and whipped cream on angel food cake. Light and airy, it’s like eating a sweet spongy cloud with fresh ripe berries and floaty whipped cream. So sorry but I wasn’t too impressed with the ‘real McCoy‘.

Strawberries-and-Cream-Pound-Cupcakes-TopOver the years I’ve served it with angel food and sometimes chiffon cake. I wanted to find a denser base for the strawberries and cream so I decided to try pound cake. What I love about this choice is that it absorbs and holds up to the sweetened strawberry juice. Plus it’s a little bit closer to the density of shortcake but richer and finer textured.

This version is a 1-2-3-4 pound cake baked in a muffin tin. “1-2-3-4, what’s that mean?” you may ask. It’s 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs. Easy to remember, you could make this cake on ‘Chopped’, that is if you make cupcakes so they have time to bake. I love to create a tower by slicing the cupcake in half at the equator and layering strawberries and whipped cream in the center and on the top. It’s elegant and perfect for this strawberry season.

2011 AniversaRecipe – Beef with Cinnamon and Noodles

Recipe: Strawberries and Cream Pound Cupcakes

Prep Time: 45 Minutes | Cook Time: 15-17 Minutes per Batch | Yield: 28 Cupcakes | Level: Moderate

StrawberriesPound Cupcakes

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk

Strawberries and Cream

  • 1 lb fresh strawberries, sliced
  • 1 Tbsp sugar
  • 2 cups heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla
  • fresh mint sprigs

1 Preheat oven to 350 degrees.

2 Place the strawberries in a bowl with 1 tablespoon of sugar. Set aside.

3 Place a bowl and beaters in the fridge to chill.

Pound Cupcakes
4 With a hand or stand mixer, cream the butter and sugar. Add the eggs one at a time beating after each addition. Mix in 1 teaspoon vanilla.

5 Sift together the flour, baking powder and salt. Gradually add the flour to the creamed mixture alternating with the milk.

6 In a muffin tin lined with cupcake papers, fill batter 2/3 full. Bake in the top third of the oven at 350 degrees for 15-17 minutes. Do not over bake. The top should be blond and just spring back when touched. Cool for 5 minutes in the pan then place on a cooling rack to completely cool.
7 In the meantime, remove the bowl and beaters from the fridge and beat the cream to soft peaks. Sprinkle on 1 tablespoon of powdered sugar and add 1 tsp of vanilla. Continue beating until peaks are stiff but don’t over beat.

8 Remove the cupcake papers and slice little pound cakes in half through the equator.

9 Spoon a small amount of strawberry juice that has collected in the bottom of the strawberry bowl on the bottom cake round.
10 Lay some sliced strawberries over the surface of the cake. Cover with a heaping tablespoon of whipped cream.

11 Place the top cupcake round on the whipped cream. Add a dollop of whipped cream and place more sliced strawberries.

12 Garnish with a spring of mint.
Bake the pound cake batter in two loaf pans lined with parchment on 350 degrees for about 55-60 minutes or until the top springs back. Let cool for 5 minutes then place on a cooling rack. Slice and serve with a

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scoop of ice cream and sugared strawberries on top. Garnish with a sprig of mint.







Dish Designer

  • Exchange strawberries for raspberries.
  • Exchange whipped cream for ice cream.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton

Continue Reading · 2

Grandpa Sumsion’s Cherry Blossom Cupcakes with White Chocolate Buttercream

Cherry spice nut cupcakes with rich white chocolate buttercream frosting

Sugar and spice and white chocolate nice

Grandpa Sumsion’s favorite cake was Cherry Cake.  It’s a dense, moist cake loaded with spices and decked out with whole sweet cherries and coarsely chopped nuts.  Sweet, rich and spicy, it packs a mouthful of goodness in every bite.  Grandma used to bottle tons of cherries in the summer so he could have his cake and eat it anytime of the year.  Mom tells stories of picking Bing cherries in the summer season.  “It was such hard work.”  Mom still loves delicious plump fresh Bing cherries.

Cherry-Blossom-Cupcakes-White-Chocolate-FrostingThis is a new version of the same delicious ingredients.  Still flavored with the same baking spices, the batter is lighter, perfect for a cupcake.  The cherries are cut in smaller pieces and the nuts are chopped finer to scatter them prudently throughout.

The crowning glory is white chocolate buttercream.  Grandma used to top this cake with vanilla frosting.  Cherry and chocolate are a classic combination so I decided to develop a white chocolate buttercream to complement the cupcakes.  When these little baby cakes are frosted, wow!  It is amazing.  I was actually not a white chocolate fan but now I’m a total, never turning back ‘dyed in the wool’ disciple.   The richness balances the spicy flavors in the cake without overpowering.  Great for cherry blossom season and all through the Spring and Summer.

2011 AniversaRecipe – Quinoa Under Stained Glass

Recipe: Grandpa Sumsion’s Cherry Blossom Cupcakes with White Chocolate Buttercream

Prep Time: 25 Minutes | Cook Time: 22 Minutes per Batch | Yield: 36 Cupcakes | Level: Easy


Cherry-Blossom-Cupcakes-cherriesCherry Cupcakes

  • 3 cups Flour
  • 1 1/2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1 1/2 tsp Cloves
  • 1/2 tsp Salt
  • 2 sticks Butter, softened
  • 2 cups Sugar
  • 4 Eggs
  • 2 tsp Vanilla
  • 1 tsp Almond Extract
  • 1 cup Buttermilk ;)
  • 1 15-oz can Sweet Cherries, drained
  • 1 cup Walnuts, fine chopped
  • Maraschino Cherries, optional

White Chocolate Buttercream

  • 8-oz White Chocolate, chopped
  • 2 sticks Butter, softened
  • 1/8 tsp Salt
  • 3 cups Powdered Sugar, sifted
  • 2 Tbsp Half & Half
  • 1 tsp Vanilla

Special Equipment – Muffin Pan

Cherry Cupcakes
1 Preheat oven to 350 degrees.

2 Melt the white chocolate in the microwave in 20 second intervals stirring to distribute just until there are a few chunks left.  Let the residue heat finish melting them, stirring until smooth. Do not over heat.  Set on the counter to cool.

Cherry-Blossom-Cupcakes-White-Chocolate-Buttercream3 With a fork, combine flour, baking powder, cinnamon, cloves and salt in a medium bowl and set aside.

4 Cut the sweet cherries into 4 pieces and reserve.

5 With a hand or stand mixer, cream together the butter and sugar.  Add the eggs, vanilla and almond extract and beat to combine.

6 Alternate the flour mixture and buttermilk adding 1/3 at a time until combined.

7 Take the beaters out and gently stir in the nuts and sweet cherries.

8 Fill muffin pan lined with cupcake papers 2/3 full and bake at 350 degrees for 20-22 minutes.  Cool in the pan for 5 minutes then on a cooling rack.

White Chocolate Buttercream
White-Chocolate-Buttercream-melting9 In the meantime, with hand beaters combine the chocolate and butter until smooth and creamy.  Add the salt and powdered sugar about 1/2 cup at a time.

10 Add the Half and Half and vanilla and stir to make spreading consistency.

11 Frost the cupcakes with the buttercream.  Cut the maraschino cherries into small pieces and dot the top of each cupcake, if desired.

;) Sour Milk—In a one cup measurer, add 2 tablespoons of vinegar and add milk to make 1 cup. Let stand for 5 minutes.

Use a premium quality white chocolate for the buttercream.

Bake this recipe in two 9-inch round cake pans on 350 degrees until a toothpick comes out clean, about 31-34 minutes.

Dish Designer

  • Exchange Half & Half for milk to reduce calories or heavy cream for richer frosting.
  • Exchange buttermilk for sour milk.
  • Exchange Half & Half for cherry juice or puree to make a light pink cherry buttercream.

Inspiration – Norma Horton, Kathryn Sumsion
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: April 16, 2012

Continue Reading · 10

Reese’s Chocolate Peanut Butter Cupcakes

Chocolate peanut butter cupcakes with a mini Reese’s peanut butter cup inside.

Cupcake contest

My daughter Audrey and I made this for the Cupcake Contest sponsored by our women’s auxiliary’s annual birthday celebration, 169 years.   It was fun to team up for this project so we could enjoy baking, visiting and tasting the results, nibbling as we went along, who could resist.  The aroma of freshly baked cakettes filled the whole house with sweetness.  Smiles and giggles made the air thick with girl goodness.
Cupcake-1Earlier in the week as part of our research for a winning entry, Audrey surprised me with some cupcakes from Baked and Wired in Georgetown.  We tested three, Chocolate Raspberry – a chocolate cake with cream cheese frosting and raspberry filling, Peanut Butter Chocolate – chocolate cake with a crunchy peanut butter frosting, and Strawberry – their bestseller, vanilla cake with fresh strawberries folded in the batter with a swirl of pink buttercream.  Don’t you just hate doing all that research.  Tee, hee, hee.

Recipe: Reese’s Chocolate Peanut Butter Cupcakes

Prep Time: 30 Minutes | Cook Time: 18 Minutes per Batch | Yield: 2 dozen | Level: Easy


Chocolate Peanut Butter Frosting

  • 1 stick of butter
  • 1 cup peanut butter
  • 4 cups powdered sugar
  • 3/4 cup cocoa
  • 8-10 Tbsp milk
  • 1 tsp vanilla

Peanut Butter Frosting

  • 1/3 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2-3 Tbsp milk

Special Equipment – Muffin Pans, Cupcake Liners


1 Preheat the oven to 350 degrees.

2 Line 24 cupcake cups with paper liners.  Place one Reese’s Peanut Butter Cup Miniature on the bottom of each paper liner.

3 Dump the cake mix, 2 tablespoons cocoa, ½ cup peanut butter, water, eggs, and 1 teaspoons vanilla in a bowl and mix with an electric or hand mixer 30 seconds on low then 90 seconds on medium.

4 Spoon 1/3 cup batter on top of each peanut butter cup.  Bake at 350 degrees for 16-18 minutes until they spring back when lightly pressed with your finger.  Cool cakes on wire rack.

Chocolate Peanut Butter FrostingReese's-Chocolate-Peanut-Butter-Cupcakes-Cooling

5 Combine 1 stick butter and 1 cup peanut butter with electric beaters.

6 Add powdered sugar, cocoa, vanilla and some of the milk.  Beat on low and continue adding enough milk for spreading consistency.

Peanut Butter Frosting

7 Combine ⅓ cup peanut butter, 1 cup powdered sugar and 2 tablespoons milk.  Stir until creamy adding more milk as needed.

8 Pipe or spread the chocolate peanut butter frosting on the top of each cupcake.  Drop a small dollop of the peanut butter frosting in the center and garnish with a Reese’s Pieces button, if desired.

Make these a day ahead.  Cover overnight but don’t refrigerate.

Piping Frosting – Use a zip lock bag with one corner cut to pipe frosting.

Dish Designer

  • For a more decadent version, use regular size Reese’s Peanut Butter Cups, one for each cupcake.

Inspiration52 Cupcakes
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 2, 2012

Continue Reading · 7

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