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Tag Archives | Cupcakes on View

Banana Cupcakes with Brown Sugar Cream Cheese Frosting

Lightly dense and rich banana cupcake with brown sugar cream cheese frosting

Banana baby cakes

My famous banana cake turns into a spectacular baby cake Banana-Cupcakes-with-Brown-Sugar-Cream-Cheese-Frosting-topwhen baked in a cupcake pan. Using those ‘too soft and dark to eat’ bananas, top them with cream cheese frosting gone kind of caramel-ey with the addition of brown sugar and a walnut half. I am one of those banana buyers that doesn’t fret when a few bananas go overboard ripe. It gives me an excuse to make these delicious mini cakes.


2011 AniversaRecipe—Zucchini Nut Sandwich Cookies

Recipe: Banana Cupcakes with Brown Sugar Cream Cheese Frosting

Prep Time: 20 Minutes | Cook Time: 17-19 Minutes | Yield: 28 Cupcakes | Level: Easy

Banana-Cupcakes-with-Brown-Sugar-Cream-Cheese-Frosting-walnut-halves1 1/2 cups Sugar
11 Tbsp Butter, softened
2 Eggs
2/3 cup Buttermilk ;)
2 1/2 cups Flour
1 1/4 tsp Baking Powder
1 1/4 tsp Baking Soda
1 tsp Salt
3 very ripe Bananas, mashed
1 cup Walnut Halves

Brown Sugar Cream Cheese Frosting
1 stick Butter, room temperature
8 ounces Cream Cheese, room temperature
1 cup Brown Sugar
1 cup Powdered Sugar

1 Using an electric mixer, combine the sugar and butter then add the eggs.

2 In another bowl, combine the flour, baking powder, soda and salt. Alternately add the flour mixture and buttermilk into the sugar/butter mixture, stirring to combine after each addition. Stir in the banana.

3 Pour batter into cupcake pan lined with baking cups. Bake at 350 degrees for 17-19 minutes. Cool in pan for 5 minutes then on a cooling rack.

Banana-Cupcakes-topper-variations4 In the meantime, with an electric mixer beat the butter, cream cheese and brown sugar until smooth. Add the powdered sugar and beat until fluffy and thoroughly combined.

5 Frost the cooled cupcakes and place a walnut half on the top of each.

;) Buttermilk—Substitute 2 tablespoons of vinegar and enough milk to make 1 cup and let stand for 3-5 minutes.

Frozen Bananas—If you don’t have time to make cupcakes when the bananas become over ripe, stow them in a zipper bag and freeze. When making a batch of cupcakes, defrost and add to batter.

Frosting—Refrigerate up to 5 days or freeze up to 2 months. Bring to room temperature before frosting.

Dish Designer
• Exchange walnut halves for chopped walnuts and sprinkle on top.
• Exchange Brown Sugar Cream Cheese Frosting for plain Cream Cheese Frosting.
• Bake the batter in a 9X13 baking pan or 2 9-inch rounds for a Banana Cake.

Inspiration—Saucy Cuisine Kitchen
sauces over under and through
Written by Helen Horton
Photography by Helen Horton

Continue Reading · 5

Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream

Velvety Valentines

A favorite ice cream shop of mine used to serve a rich chocolate ice cream with raspberry sauce swirled through it. It is one of my favorite flavors. Alas! It is no longer on the menu. A few months ago I started craving a cupcake with the same classic chocolate/raspberry combo. After baking several editions, here is a velvety cupcake with fresh raspberry sauce in the buttercream.

This cupcake is made using the ‘other’ cake method. You are probably familiar with the traditional texture and method that starts with creaming the butter and sugar, ends with alternating the dry ingredients with the milk or buttermilk and wedges the eggs and vanilla in the middle. I am a newcomer to the ‘other’ method. It starts with combining chocolate raspberry cupcakesthe dry ingredients, including the sugar, and ends with adding the eggs and vanilla and wedges creaming the soft butter (and the cocoa in this case) in the middle. This method creates a very fine textured cake that has the look and feel of velvet. There is room for both methods depending on the result you want. Click here if you would like to make a standard chocolate cupcake.

The little cakes are topped with a fresh raspberry buttercream made by pureeing raspberries in a food processor then straining out the seeds. The sauce is swirled into the frosting until it becomes creamy light pink heaven. A bit of lemon juice balances the sweetness of the frosting so that each bite complements the ‘not too sweet’ cake. They make an ideal Valentine treat for your family, friends or sweetheart. Make up some of the batter in

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a mini muffin pan for bite-size confections.

2011 AniversaRecipe—Rockamole

Recipe: Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream

Prep Time: 22 Minutes | Cook Time: 16-18 Minutes per Batch | Yield: 28 Cupcakes | Level: Moderate

raspberry frsotingIngredients
The Sauce
1 stick Butter, room temperature ;)
4 oz fresh or frozen Raspberries
1/2 tsp fresh Lemon Juice
7 cups Powdered Sugar
1/8 tsp Kosher Salt
3-4 Tbsp Half & Half

The Rest-Chocolate Cake
3/4 cup Dutch Cocoa Powder
1 cup boiling Water
3 Eggs
2 tsp Vanilla
2 cups Flour
1 ½ cups Sugar
3 tsp Baking Powder
1 tsp Salt
2 sticks Butter, room temperature ;)
4 oz fresh Raspberries

chocolate cupcakesCupcakes
1 In a small bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and place in the fridge until at room temperature.

2 In the meantime, in another small bowl combine the eggs and vanilla and whisk.

3 With a hand or stand mixer, combine the flour, sugar, baking powder and salt.

4 Add the butter, cocoa mixture and beat for 1 ½ minutes.

5 Add the egg mixture in two parts beating after each.

6 In a muffin pan lined with cupcake papers, fill each 2/3 full with batter. ;) Bake at 350 degrees for 16-18 minutes or until it springs back when lightly touched. Cool 5 minutes in pan then place on cooling rack.

chocolate raspberry cupcakesFrosting
7 Place the raspberries in a bowl and smash to release the juice, or puree in a food processor. Force fruit through a fine mesh sieve over a bowl and stir to release the juice and separate the seeds. Set aside the raspberry sauce. Makes about 3-4 tablespoons of sauce.

8 With a hand or stand mixer, cream the butter.

9 Add 2 cups of powdered sugar, 3 tablespoons raspberry sauce, lemon juice, and a salt. Beat until smooth.

10 Continue to add powdered sugar one cup at a time beating after each addition. Add the Half & Half as needed to make spreading consistency.

11 Frost the cupcakes and place a raspberry on the top. Also try mini cupcakes. ;)

;) Speed Soften Butter—Place one stick in the microwave for 7-12 seconds making sure to soften but not melt it. Or take out of the fridge about 1 hour before making the cake and frosting.

mini chocolate raspberry cupcakes
;) Mini Cupcakes—Bake mini muffins for about 10-12 minutes at 350 degrees.

Dish Designer
• Exchange Half & Half for milk.
• Exchange Dutch cocoa for regular cocoa.
• Exchange kosher salt for a dash of table salt.
• Use a standard chocolate cupcake recipe.

Inspiration—Rose’s Heavenly Cakes and Making Life
sauces over under and through
Written by Helen Horton

Continue Reading · 1

Coconut Cupcakes with Silk Meringue

Let it snow…

Like white snow-capped mountains, these coconut cupcakes are topped with a white glossy frosting dusted with delicate threads of shredded coconut. The little cakes underneath are laced with toasted coconut and rich cream of coconut. These cupcakes conjure up visions of frosty snowballs or puffy clouds drifting. Unlike the vanilla ones dusted with a little coconut, these cupcakes are packed with macaroon flavor. The seven minute frosting is the perfect light crown but the cupcakes also make delicious circular snacking cakes without the frosting and freeze well. If you’re a coconut lover, try these heavenly pristine little confections.


2010 AniversaRecipe—Sushi on the Fly

Recipe: Coconut Cupcakes with Silk Meringue Frosting

Frosting – Prep Time: 5 Minutes | Cook Time: 7 Minutes | Yield: Frosts 32 Cupcakes | Level: Easy Cupcakes – Prep Time: 15 Minutes | Cook Time: 18 Min per Batch | Yield: 32 Cupcakes | Level: Easy

The Sauce-Frosting
1 1/2 cups sugar
2 Tbsp Light Corn Syrup
6 Egg Whites
1/4 cup water
1/8 tsp Salt
1 tsp Vanilla
1 tsp Coconut Extract
1 cup Shredded Coconut

The Rest-Cupcake
2 ¾ cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 sticks Butter
1 ¾ cups Sugar
1/2 cup Cream of Coconut ;)
4 Eggs
1 tsp Vanilla
1 tsp Coconut Extract
1 cup Buttermilk
1/2 cup Shredded Coconut, minced and toasted ;)

1. Sift the flour, baking powder, soda and 1/2 tsp salt into a bowl. Set aside.

2. With a stand or hand mixer, cream butter, sugar and cream of coconut until fluffy.

3. In a small bowl slightly beat the eggs and 1 teaspoon each vanilla and coconut extract. Pour into butter/sugar mixture and beat until the color of cream, about 2 minutes.

4. Add 1/3 of the flour mixture, then 1/2 the buttermilk, repeat and finish with last 1/3 of the flour, beating after each addition. Scraping down the sides as needed. Add the toasted coconut and mix to combine.

5. Fill cupcake pan lined with papers 2/3 full with batter. Don’t over fill. Bake for 17-19 minutes at 350 degrees. Cool for 3-4 minutes then remove cupcakes to cooling rack.

6. In a heat proof

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bowl, place sugar, corn syrup, egg whites, water and 1/8 tsp salt. Beat with electric hand beaters for about 30 seconds to combine.

7. Set over a saucepan of simmering water so that the bottom of the bowl doesn’t touch the water. Continue beating on high speed for 7 minutes until glossy, light and fluffy.

8. Remove from the heat and beat in 1 teaspoon each vanilla and coconut extract.

9. Mound on the top of the cupcakes with a spoon and dust with 1 cup shredded coconut.

;) Cream of Coconut—Find in the drink mix area in your local grocery store as it is used in Piña Coladas.

;) Toasted Coconut—Run a knife through the shredded coconut to create a fine texture. Place on a baking sheet and bake for 4-6 minutes at 325 degrees stirring once half way through. Cool.

Dish Designer
• Store unfrosted cupcakes in the freezer.
• Exchange light corn syrup for 1/4 teaspoon cream of tartar.
• For 2 layer coconut cake, bake in 2 9-inch round cake pans for 40-50 minutes or until the top springs back. Cool in pans for 5 minutes then place on cooling rack. Frost the top of one cake and dust with coconut. Set the second cake on top and frost top and sides and sprinkle coconut all around.

Inspiration—Anne Thornton, Epicurious, Martha Stewart, Ina Garten, Better Homes and Gardens, Rose Levy Beranbaum and Julie Westwood.
sauces over under and through

Continue Reading · 2

Chocolate Peppermint Cupcakes

Brigham Young University’s Mint Brownies were one of my desert island foods in college. A 3-layer confection, the bottom is a rich fudgy brownie glazed with green mint icing then topped with chocolate buttercream frosting. Click here for the recipe. I remember grabbing a Mint Brownie to keep me until dinner, sustain my late night studies or satisfy a whim. Yum!!! Cool, bright, chocolate mint is a classic combination. This creamy and crunchy peppermint topping over a moist chocolate cake is festive for the holidays or any daze. Place a couple Chocolate Peppermint Cupcakes out for Santa this Christmas Eve.


Chocolate Cupcakes with Peppermint Buttercream Frosting

Prep Time: 25 Minutes | Cook Time: 20 Minutes | Yield: 30 Cupcakes | Difficulty: Easy

The Sauce-Peppermint Frosting
8 cups Powdered Sugar
1 ½ cups Butter, room temperature
6-8 Tbsp Half and Half
¼ tsp Salt
1 tsp Peppermint Extract
4 small Peppermint Candy Canes

The Rest-Chocolate Cake
2 ½ cups Flour
3/4 cup cocoa powder
2 tsp Baking Soda
1/2 tsp Salt
2 cups Sugar
6 Tbsp Shortening
3 Eggs
1 cups Buttermilk
1 cup boiling Water
1 tsp vanilla

Preparation Instructions
Chocolate Cupcake
1. Sift together the flour, cocoa, soda and salt. Set aside.

2. With a stand or hand mixer, cream sugar and shortening. Add eggs and beat well. Add buttermilk and beat to combine.

3. Add dry ingredients, 1/4 of the mixture at a time beating after each addition.

4. Add boiling water and vanilla and combine.

5. Pour into cupcake pan lined with cupcake papers about 2/3 to 3/4 full. Bake at 350 degrees for 18-20 minutes or until cake springs back when lightly touched. Cool for 3-4 minutes in the pan then remove cupcakes to a cooling rack.

Peppermint Frosting
6. In a large bowl with a stand or hand mixer, combine the powdered sugar, butter, 6 tablespoons of Half and Half, vanilla and extract. Add the last tablespoon or two of Half and Half as needed for frosting consistency.

7. Between two layers of a kitchen towel, use the flat side of a meat mallet to crush the candy canes into a coarse crush.

8. Using a very large star cake decorating tip and a zipper bag, pipe the frosting on the cooled cupcakes and sprinkle each with crushed candy cane. Or mound frosting on with a knife and sprinkle with crushed candy cane.

Dish Designer
• Exchange buttermilk for 3 tablespoons of vinegar plus enough milk to make 1 cup and let

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stand for 3- 5 minutes.
• Exchange Half and Half for heavy cream or milk for richer or lighter frosting.

Inspiration—Diane Bastian and Ingredients of a 20 Something
sauces over under and through

Continue Reading · 2

Pumpkin Chocolate Chip Cupcakes with Whipped Brown Sugar Frosting

Hold the phone!!! The light and airy whipped frosting is so good that people don’t notice how good the moist pumpkin cupcake is. Sigh! Carefully chosen for its perfect balance of the season’s cinnamon, nutmeg, cloves and ginger, the cupcake is also speckled with petite chocolate chips. A knock off of the soft and spicy Pumpkin Chocolate Chip cookie, this one has a lighter texture.

It begs the question. When choosing a frosting for a cupcake, does one select the most amazing frosting to complement the cupcake? Or should the confection topping be just short of perfect rendering the cupcake the complete center of attention? Alas! With the first bite, everyone immediately comments on the delicious frosting and how light and fluffy it is. But make no mistake, no one stops at the frosting.

Prep Time: 20 Minutes | Cook Time: 26 Minutes | Yield: 2 Dozen | Difficulty: Easy

The Sauce-Frosting
6 Tbsp Wondra Flour ;)
1 cup Milk
1 cup real Butter ;)
1/2 cup Dark Brown Sugar
1/2 cup Granulated Sugar
2 tsp Vanilla

The Rest-Cupcakes
1 cup Granulated Sugar
1/2 cup Dark Brown Sugar
1/4 cup Vegetable Oil
1 tsp Vanilla
4 Eggs
1 15-oz can Pumpkin
2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Pumpkin Pie Spice ;)
1/2 tsp Salt
1 tsp Flour
1 cup Mini Chocolate Chips, plus a few extra for garnish

Preparation Instructions
1.  Whisk the 2 cups flour, baking powder, soda, spice and salt in a bowl and set aside.

2.   Combine the sugars and oil in a large bowl or mixer. Beat at medium speed for 2 minutes until well blended.

3.  With mixer running add eggs one at a time. Add the pumpkin beating until blended.

4. Gradually add the flour mixture to the pumpkin mixture just until blended.

5 . Mix the chocolate chips with 1 tablespoon flour then add to the cupcake mixture and combine.

6.  Line 2 cupcake pans with cupcake papers and fill each 3/4 full of batter. Bake at 350 degrees for 18-22 minutes or until top springs back when tested. Cool in pan for 3 or 4 minutes then on rack.

7.  In the meantime in a small sauce pan, combine the flour and milk over medium heat. Whisk continually until it thickens.

8.  Take off the heat and let it cool completely to room temperature or chill in the fridge. If it is even slightly warm, it will cause the frosting to be runny.

9.  In a stand or hand mixer, beat the butter and sugars for a couple of minutes until it is well combined and fluffy.

10.  Add the thickened milk mixture and the vanilla and beat on the highest speed for 7-9 minutes. The frosting will become fluffy and creamy as it nears the end of the beating process.

11.  Frost the cooled cupcakes mounded high with the fluffy frosting. Store leftovers at room temperature. Add a few chocolate chips on the top for garnish.

;) Wondra Flour—A quick mixing flour, it thickens a roux without creating lumps even without using fat such as butter. Wondra flour can be purchased at most supermarkets with the baking goods.  If you use regular flour you will need to run the thickened milk mixture through a fine sieve to remove the lumps.
;) Butter—Make sure to use real butter that it is a good name brand. Some less expensive butters have too much water and won’t work, nor will margarine.
;) Pumpkin Pie Spice—Use 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp freshly ground nutmeg and 1/4 tsp ground cloves or allspice to make your own pumpkin pie spice.
;) Storing Frosting—Keep in an air tight container at room temperature for a couple of days. If you refrigerate, it may separate.

Dish Designer
• Exchange brown and white sugar combo for all white or white and light brown.
• Exchange mini chocolate chips for regular size chips or omit.

Inspiration—Cooking Light and Our Best Bites
sauces over under and through

Continue Reading · 3

Lemon Poppy Seed Cupcakes with Lemon Cream Cheese Frosting

The cupcake craze spread to my city. Thoughtful about what kind of cupcakes I would feature if I had a cupcake shop, I’m ‘launching’ my own place. Today is the grand opening as I am sharing my first cupcake recipe. It’s Lemon Poppy Seed with Lemon Cream Cheese Frosting. I love the miniature poppy seed dots littering the cake. The texture is like the delicate crunch of baby seeds in figs suspended in a moist, luxurious lemon cake. It’s topped with a creamy, rich lemony frosting that’s to die for. My cupcakes are heritage family scratch recipes that have been served to family and friends for many years. They’ve been sold at bake sales, shared with neighbors, gifted to friends and served to dinner guests. On the first day of the month, I’ll share the ‘Cupcake of the Month’. So for October 2011, whip up a batch of this specialty recipe. It’ll make your family and friends smile!

Prep Time: 20 Minutes | Cook Time: 20 Minutes | Yield: 2 dozen | Difficulty: Easy


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The Sauce
3 oz Cream Cheese, chilled
4 Tbsp Butter, chilled
2 tsp Lemon Zest
3 cups Powdered Sugar
1 Tbsp fresh Lemon Juice

The Rest
2 cups Flour
1 ½ tsp Baking Powder
1/8 tsp Salt
1 ½ cup Sugar
5 oz Cream Cheese, softened
1/2 cup Butter, softened
3 Eggs
2 Tbsp Poppy Seeds, plus extra for garnish
1 Tbsp Lemon Zest
1 ½ tsp Vanilla

Preparation Instructions
1. With a whisk, combine the flour, baking powder and salt in a medium bowl.

2. In another bowl with a stand or hand beater, beat sugar, 5 oz of cream cheese and 1/2 cup butter at medium speed. Add eggs beating after each addition.

3. Add dry ingredients in three parts beating after each addition. Stir in the poppy seeds, 1 Tbsp lemon zest and vanilla.

4. Spoon batter into cupcake papers 2/3 full and bake at 325 degrees for 19-21 minutes. Cook on wire rack.

5. In the meantime, beat cream cheese, butter and 2 tsp lemon zest until light and fluffy.

6. Gradually add the powdered sugar until blended. Add lemon juice and beat again.

7. Frost cooled cupcakes and sprinkle a few poppy seeds on the top.


Dish Designer
• Exchange lemon for orange zest.

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• Exchange lemon for orange juice.
• Bake in mini or extra-large muffin tins. Adjust the cooking time accordingly.
• Bake in a 9X13 baking pan or 2 9-inch round can pans.
sauces over under and through

Continue Reading · 1

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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