With that said, I am challenging myself to a 52 week baking challenge. Each week, I am going to make and/or create some sort of baked good -- cakes, cupcakes, pies, you name it (in fact, I'm open to suggestions).
The challenge started on Sunday, when I was looking for someone to bake for. The obvious choice was my husband because it was Father's Day. This is a cupcake he requested. It was his day. How could I say no. The actual cake is pretty simple, since I used a box cake mix. The filling is a take off of the recipe we use to make peanut butter eggs at Easter. The frosting is my old stand by, courtesy of Wilton.
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| Sorry about the picture quality...I took this using my phone |
Chocolate cake mix, and ingredients necessary
Peanut Butter Filling
1 stick butter
1 cup creamy peanut butter
2 cups powered sugar, sifted
Buttercream Frosting
1 stick butter, softened
1/2 stick Crisco
2 tablespoons vanilla extract
4 cups powdered sugar, sifted.
2 tablespoons milk
Preheat the oven to 350 degrees, and line a standard muffin tin with paper lines.
Prepare and bake the cupcakes according to the directions on the back of the box (tough, right). Allow cupcakes to cool completely.
Prepare the filling: In a glass bowl, melt the butter and peanut butter for one minute. Stir until the butters are combined. Add the sugar, one cup at a time, and mix well. Place in the refrigerator to cool.
Prepare the frosting by following the directions found on the Wilton website (no need for me to copy and paste!).
Once the cakes have cooled completly, use a small knife and remove a hole in the center of the cake. Fill the hole with the peanut butter mixture, and frost the cakes. I used the Wilton 2D tip to make them pretty (food should take good and look good too).
Happy eating!
