Well I did start wanting to make pound cake, but my little sickie love cupcakes and since I would do just about anything to make her even a little bit happy… I made cupcakes instead of a “tunnel” cake. Is that the right term? I hope so, I always thought of them as bunt cakes, but I am thinking that I may have been wrong. (Side note: When ever I hear “bunt cake” I thing of a scene in My Big Fat Greek Wedding when the Greek Mom says “There’s a hole in this cake!”) Anyways… I got the recipe from here, but I did a couple of things different then she did. Not that her cake didn’t look totally amazing, I just made my tweaks to fit my children and my kitchen.
Cake Ingredients:
3 cups of all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup of creamy peanut butter (not natural)
1/2 cup rm. temp. butter
3 cups white sugar
6 large eggs
2 tsp vanilla extract
1 1/2 cups of chopped up Reese's PB Cups
1. Preheat oven to 325.
2. In a medium bowl combine dry ingredients. (flour, baking powder, and salt.) In a separate bowl (large) cream together peanut butter and butter. Add sugar and beat for an additional five minutes. Add eggs and vanilla, and beat until well combined, add dry ingredients a little at a time. Mix in chopped PB Cups. Spoon the batter into cupcake cups.
3. Bake for about 15 minutes, make sure to check the centers with a toothpick. Time may vary.
4. Cover with glaze! (and choco chips!)
Glaze Ingredients:
1/2 cup of shortening
4 cups of powdered sugar
1/4 tsp of salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
1/2 cup peanut butter
1 small banana
1 tbsp cinnamon
1. Mix together all ingredients one at a time. Really mix them together until they are nice and creamy!
Yum, yum, yum! The finished product
I woke her up early from a nap to do this. She was so excited!
And this little bug ate more of the chocolate chips then she decorated with. Oh well your only young once right?
0 comments:
Post a Comment