Wondering what to do with leftover Halloween candy?

No worries.

Just bake with it!

Have a wonderful weekend!


Buttery Peanut Butter Cup Cupcakes
From a variety of sources and the imagination of one Cream Puff.

1/2 cup unsalted butter, at room temperature
1/2 cup chunky peanut butter (you can use smooth peanut butter as well)
2 tsp. vanilla extract
2 cups all purpose flour
1-1/2 cups brown sugar (light or dark)
3-1/2 tsp. baking powder
1 tsp. salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
12 peanut butter cups (or any chocolate candy you’d like to use)

Preheat the oven to 350 degrees F and line a 12-cup muffin tin with liners.

In the bowl of a stand mixer, beat the butter at medium-high speed until smooth and creamy (for about a minute).

Add the peanut butter and the vanilla extract and beat for another two minutes.

In a small bowl, mix together the flour, brown sugar, baking powder and salt.

Add the flour mixture to the butter/sugar mixture all at once and mix on low speed until combined.

Add the milk and eggs and mix until you have a smooth batter (no more than 2 or 3 minutes).

Spoon the batter into the liners. Take your chocolate candy and press it into the centre of each cupcake.

Bake for 20 to 25 minutes, or until the cupcakes are baked through (test with a toothpick or a cake tester).


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