Cakes in a cup…. aka CUPCAKES!
So we’ve all heard how eating healthy can be broken into the 80/20 rule. Where 80% of the time you eat healthy fare and the other 20% is CUPCAKES!
Enter today’s post…. my BEAUUUUUtiful niece is getting baptized and I’m making the cupcakes for the reception afterwards.
Ready for some cupcakes?
I made both a Reese’s Cupcake and a Cappuccino Cupcake
(Don’t worry, both utilized cake mixes and are super easy to make-but look bakery bought!)
For the Reese’s (pictured above) – here’s the game plan:
1. Preheat oven to 350*
2. Start with a Devil’s Food cake mix and make the batter according to directions, except-add an extra 1/4 cup sour cream, to make the batter a bit thicker and able to hold our additions 🙂
3. Pour batter into lined cupcake holders, about 1/4 full
4. Chop up some Reese’s peanut butter cups (I added a Hershey’s candy bar also), probably 2 packages of Reese’s – you don’t need too much. Sprinkle the chopped candy pieces evenly into each cupcake liner.
5. Melt 1/4 cup of peanut butter in the microwave.
6. Add remaining batter to cupcake liners so they are about 2/3 full.
7. Drizzle with melted peanut butter
8. Bake for 20 minutes (until a toothpick comes out clean, you know the drift)
For the frosting…
1. Beat 1/4 cup cream cheese with 1/2 cup butter, add 1 cup peanut butter and 1 TBSP. vanilla extract
2. When smooth, add powdered sugar until very thick consistency
3. Add to a ziplock bag, or frosting bag and top cupcakes once they have cooled.
The Cappuccino ~
If you thought the Reese’s cupcake was easy, this one is even easier!
1. Preheat oven to 350*, prepare a French Vanilla cake mix but add 1/4 cup dry cappuccino powder
2. Finish preparing batter and add to lined cupcake holders, bake for 20 minutes-let cool
3. For frosting, add 1/2 cup butter and 1/2 cup cappuccino powder to mixer – beat until smooth.
4. Add powdered sugar until desired consistency, frost when cooled!
ENJOY! What’s your favorite ’20’ food to indulge in?
Ice Cream for sure!!!