I combined the following ingredients to make my homemade peanut butter frosting.
-1 cup Peanut butter
-4 cups Confectioners sugar
-1 teaspoon Vanilla
-2 teaspoons Milk
This is the best frosting I have made yet! Everyone asks for this when I make their cakes. It comes out sweet.
I made these cupcakes for my mothers birthday. They were a huge hit, and I am requested to make them again for every birthday now.
Directions:
1. I used a regular Chocolate chip cupcake mix and made the cupcakes as the box told me to. However, to get the most moist cupcake, set your time for 5-8 minutes earlier than they call for. So if they say it will take 18 minutes, set your timer for 13 and check with a toothpick. I can’t stress this enough! My mom always overcooks her cupcakes, and this is the problem.
2. Let the cupcakes cool. You want them to be fully cooled before doing anything else.
3. I used half of the first bag of Reeses minis, chopped them up finely. After, I cut the rest of the minis 1 1/2 bags into halves. Then, put all of it in the refrigerator to cool… they kind of melted from handling.
4. I then took the cooled cupcakes and cut holes in the middle to fill them with my homemade filling. DON’T get rid of the cut outs.
5. I combined the following ingredients to make my homemade peanut butter frosting.
-1 cup Peanut butter
-4 cups Confectioners sugar
-1 teaspoon Vanilla
-2 teaspoons Milk
Blend this with a mixer. If the consistency is too thick, keep adding milk at small quanities. It will change fast so don’t add too much too soon.
6. After the peanut butter frosting is made, take about 1/4 of this mixture and put it in a bowl. Take your finely chopped Reeses out of the fridge and mix it into the icing.
7. Place a small spoonfull of the reeses into the cupcakes and cover with the parts your cut out.
8. Place the rest of the Reeses frosting into a frosting bag. Make sure it is only on one side of the bag. Place store bought chocolate icing on the opposite side.
9. Squeeze to ice all of your cupcakes, twist your hand to creat a pretty design.
10. Place the halved Reeses on top to decorate.
11. Enjoy.
These cupcakes are unbelievable. Everyone in my family is addicted to these, and it isn’t fall if I don’t make them. Perfect for Thanksgiving!
Ingredients for cupcakes
1 box of vanilla or yellow cake mix
1 apple
(3 oz) or 6 tablespoons of Cinnamon Sugar
2 packets of Alpine Spiced Apple Cider Drink Mix
2 eggs
1 cup water
1/3 cup vegetable oil
From the Dollar Tree I bought 1 box of yellow or vanilla cake mix. On the back of the box it will say it only makes 12 cupcakes, don’t believe this. Every time I have made this I was able to make 24 cupcakes plus at least 6 minis.
Also, from the Dollar Tree again, I bought 1 8 oz Baker’s Select Cinnamon Sugar container and 1 box of Alpine Spiced Apple Cider drink mix.
1. Put 2 packets of the Spiced Apple Cider into a cup and boil water. Add 1 cup of water to the 2 packets. Let it cool.
2. Peel and cut the apple into small cubes. Put into a sauce pan.
3. Add 1/4 cup of the Spiced Apple Cider to the apples and 1 tablespoon of cinnamon sugar.
4. Stir and heat until the apples are soft. Let cool.
5. Open the cake mix, pour into a mixing bowl.
6. Add the vegetable oil and egg.
7. Take the remaining 3/4 cup of the Spiced Apple Cider and add this to the cake mix (don’t add any more water. This is substituting the water)
8. Add the apples to the cake mix.
9. Grease your cupcake pan (I used liners) and fill. Bake at 350 degrees for 10-15 minutes or until it passes the toothpick test.
I frost these with my homemade Peanut Butter Frosting which I will be posting later today. They do taste great with powered sugar as well.
***Toothpick test*** If you place a toothpick into a cupcake and it pulls out “clean” (nothing gooey on it) then it is fully cooked and done.
I made these cupcakes for my mothers birthday. They were a huge hit, and I am requested to make them again for every birthday now.
Directions:
1. I used a regular Chocolate chip cupcake mix and made the cupcakes as the box told me to. However, to get the most moist cupcake, set your time for 5-8 minutes earlier than they call for. So if they say it will take 18 minutes, set your timer for 13 and check with a toothpick. I can’t stress this enough! My mom always overcooks her cupcakes, and this is the problem.
2. Let the cupcakes cool. You want them to be fully cooled before doing anything else.
3. I used half of the first bag of Reeses minis, chopped them up finely. After, I cut the rest of the minis 1 1/2 bags into halves. Then, put all of it in the refrigerator to cool… they kind of melted from handling.
4. I then took the cooled cupcakes and cut holes in the middle to fill them with my homemade filling. DON’T get rid of the cut outs.
5. I combined the following ingredients to make my homemade peanut butter frosting.
-1 cup Peanut butter
-4 cups Confectioners sugar
-1 teaspoon Vanilla
-2 teaspoons Milk
Blend this with a mixer. If the consistency is too thick, keep adding milk at small quanities. It will change fast so don’t add too much too soon.
6. After the peanut butter frosting is made, take about 1/4 of this mixture and put it in a bowl. Take your finely chopped Reeses out of the fridge and mix it into the icing.
7. Place a small spoonfull of the reeses into the cupcakes and cover with the parts your cut out.
8. Place the rest of the Reeses frosting into a frosting bag. Make sure it is only on one side of the bag. Place store bought chocolate icing on the opposite side.
9. Squeeze to ice all of your cupcakes, twist your hand to creat a pretty design.
10. Place the halved Reeses on top to decorate.
11. Enjoy.
briannajoycee 