Mmmmmm…peanut butter. One of my favorite food groups. And yes, I do consider it a food group. There’s like 80 flavors!
I made these peanut butter reese’s topped bites of deliciousness for a work luncheon. Nothing says “thanks for a job well done” like cupcakes. delicious, delicious, cupcakes.
To switch it up a bit, I wanted to make a cupcake that wouldn’t require frosting.
(Confession: I was being lazy and just didn’t feel like making frosting. So I got creative with the topping.)
The recipe for these is from the Betty Crocker Big Book of Cupcakes. If you are into cupcakes, BUY THIS BOOK. It has tons of creative ideas for decorating cupcakes, tasty recipes, and new flavor combinations. My favorite part about the book is that it has lots of “cupcake hacks” for lazy efficient people like myself. For example–it will tell you how to make the cake batter from scratch, or how to doctor up box mixes to get the same effect.
One batch of the recipe made 24 cupcakes, scooped out with my Oxo large cookie scoop. I made the topping by crushing Reese’s Pieces…into more pieces. LOLLLLLLL! Seriously, I crack myself up sometimes.
Also, it’s REALLY FUN to smash things. REALLY REALLY FUN.
These definitely do not need frosting. But…they did need something extra. Something more.
So, I made some cupcake flags on the Cricut. And then I got all 90’s and added stickers for more pizzaz. You know that saying about taking off one accessory before leaving the house? I soooo don’t follow that rule.
Before you all think I’m one of those crazy single people that has a secret horse obsession…our work lunch is celebrating some great work for one of my favorite clients, W. F. Young.
And I’m really looking forward to the Kentucky Derby this year.
Peanut Butter Cupcake Recipe:
- 3/4 cup butter, softened
- 1 1/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup peanut butter
- 2/3 cup milk
- 2 1/3 cup cake flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon sale
- Reese’s Pieces
cakerypapery 