Recipes,,CHRISTMAS CUPCAKES
I used Mighty Maple but you can really use ANY Peanut Butter & Co. peanut butter here: The Bee's Knees, Smooth Operator, White Chocolate Wonderful or Dark Chocolate Dreams.
INGREDIENTS
1 box devil's food cake mix
3 eggs
� cup vegetable oil
� cup sour cream
� cup buttermilk
1 teaspoon vanilla extract
� cup peanut butter
vanilla frosting (homemade or store bought)
crushed candy canes
Andes peppermint crunch baking chips
INSTRUCTIONS
Preheat your oven to 350 degrees and line your muffin pan with cupcake liners.
Using a large mixing bowl, combine the devil's food cake cake mix, eggs, oil, sour cream, buttermilk and vanilla extract until smooth. Swirl in the peanut butter and fill the cupcake liners � of the way full.
Bake for about 15 to 20 minutes, or until a tester inserted comes out clean. Allow the cupcakes to cool for at least 20 to 25 minutes before frosting.
To frost the cupcakes: I used a Wilton 2D tip. Pipe out the frosting in a circular motion until you have the height you want. Sprinkle on crushed candy cane pieces and the Andes peppermint crunch baking chips. Enjoy!
INGREDIENTS
1 box devil's food cake mix
3 eggs
� cup vegetable oil
� cup sour cream
� cup buttermilk
1 teaspoon vanilla extract
� cup peanut butter
vanilla frosting (homemade or store bought)
crushed candy canes
Andes peppermint crunch baking chips
INSTRUCTIONS
Preheat your oven to 350 degrees and line your muffin pan with cupcake liners.
Using a large mixing bowl, combine the devil's food cake cake mix, eggs, oil, sour cream, buttermilk and vanilla extract until smooth. Swirl in the peanut butter and fill the cupcake liners � of the way full.
Bake for about 15 to 20 minutes, or until a tester inserted comes out clean. Allow the cupcakes to cool for at least 20 to 25 minutes before frosting.
To frost the cupcakes: I used a Wilton 2D tip. Pipe out the frosting in a circular motion until you have the height you want. Sprinkle on crushed candy cane pieces and the Andes peppermint crunch baking chips. Enjoy!
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