Peanut Butter Cupcakes w/Nutella

Peanut Butter Cupcakes

Makes 12 cupcakes

1 cup all purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

6 tablespoons unsalted butter, softened

3/4 cup smooth peanut butter, room temp

1 cup brown sugar

1 egg

1 teaspoon vanilla extract

1/2 cup milk

1) Preheat oven to 350F. Line 12 muffin wells with paper cupcake liners.

2) Sift flour, baking powder and salt into a medium bowl and set aside.

3) In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.

4) On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.

5) Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpick inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack. Remove from pan and cool completely.

Honey Nut Filling

1/2 cups chopped salted peanuts

1/4 cups chopped almonds (blanched or without skins)

2 1/2 heaping tablespoons of honey

1) Combine peanuts and almonds and mix well. Add honey and stir to completely coat the nut mixture.

2) Once cupcakes are cool, use the cone method and fill each cupcake with a generous spoonful of the honey nut mixture. Replace top of cake.

Nutella Buttercream

Recipe adapted from French for Cupcake

4 tablespoons unsalted butter, softened

1 cup nutella

8 ounces powdered sugar

2 tablespoons (or more) of milk or cream

1) Cream together the butter and Nutella until blended.

2) Add the powdered sugar gradually until ingredients are combined.

3) Mix on high speed, adding cream until frosting is smooth and creamy.

Pumpkin Cupcakes!

Pumpkin Spice Cupcakes

1 spice cake mix
3 eggs
1 cup of pumpkin
1/2 cup water
1/2 cup vegetable oil
1 small package of instant vanilla pudding
1 teaspoon cinnamon

Preheat oven to 350 degrees.
In a large mixing bowl combine all the ingredients, beat on medium speed with an electric mixer until nice and smooth.
Fill your baking cups about half full.
Bake for 18-19 minutes.

Cream Cheese Icing
6 ounces softened cream cheese
1/2 cup softened unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon salt
5 cups powdered sugar

Mix together your softened cream cheese, butter, vanilla, and salt with your mixer. Gradually add in your powdered sugar until it reaches a desired consistency. I ended up only using 4 cups.

Ice your cupcakes once they are completely cool.
Store in the fridge due to the icing.

My two cents:
With the pumpkin and pudding both it makes for a yummy consistency.
They were super yummy right out of the oven sans icing.
Easy!

Party Caramel Apples

Ingredients

• 8 medium Red Delicious apples
• 8 Popsicle sticks
• 2-1/4 cups packed brown sugar
• 3/4 cup butter, cubed
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup dark corn syrup
• 1/2 cup maple syrup
• 1-1/2 teaspoons molasses
• Dash salt
• 1/2 teaspoon vanilla extract
• Chopped salted peanuts and red-hot candies
• 4 ounces white baking chocolate, chopped
• 4 ounces semisweet chocolate, chopped

Directions

Wash and dry apples; remove stems. Insert Popsicle sticks into bottoms of apples. Place on a buttered baking sheet; refrigerate until ready to use.

In a large heavy saucepan, combine the brown sugar, butter, milk, corn syrup, maple syrup, molasses and salt. Stir with a wooden spoon over medium-low heat until sugar dissolves. Bring to a boil, stirring constantly, until a candy thermometer reads 248°(firm-ball stage). Remove from the heat; stir in vanilla.

Dip apples, one at a time, into caramel and then into an ice-water. bath for 1-2 seconds to set caramel. Dip apples in peanuts; place on the buttered baking sheet. Press red-hot candies onto apples as desired.

In a microwave, melt white chocolate; stir until smooth. Transfer to a small resealable plastic bag; cut a hole in a corner of the bag. Drizzle over apples. Repeat with semisweet chocolate. Decorate with red-hot candies and additional nuts. Let stand until set. Yield: 8 caramel apples.

• Nutrition Facts: 1 caramel apple equals 911 calories, 31 g fat (19 g saturated fat), 65 mg cholesterol, 293 mg sodium, 161 g carbohydrate, 4 g fiber, 6 g protein.