Description: It’s a cupcake recipe version of Reese’s Peanut Butter Cup. Yum!

Preparation Time: 30mins

Cooking Time: 25mins

v This recipe is suitable for vegetarians

Ingredients Filling and Cupcakes:

2/3 cup(s) confectioners’ sugar
1/2 cup(s) creamy peanut butter
10 tablespoon(s) butter or margarine, softened
1 1/4 teaspoon(s) vanilla extract
1 2/3 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) sour cream
2 tablespoon(s) milk
1 1/2 cup(s) granulated sugar
2 large eggs

Butter Frosting:
3 cup(s) confectioners’ sugar
6 tablespoon(s) butter (no substitutions), softened
1 teaspoon(s) vanilla extract
3 tablespoon(s) milk Method

1.Prepare Filling: In bowl, with mixer on medium speed, mix confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don’t need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.

2.Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.

3.Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.

4.Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

5.When cupcakes are cool, prepare Butter Frosting: In large bowl, with mixer on medium-low speed, beat confectioners’ sugar, butter, vanilla, and 3 tablespoons milk until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat until light and fluffy, scraping bowl often with rubber spatula. Makes 1 1/2 cups frosting. Spread frosting on cupcakes.

A fun suggestion: decorate your cupcakes with m&ms or sprinkles.

From Recipe Binder

A kind of cheats version of rum and raisin using leftover Christmas pudding.

From Love Food Hate Waste

This recipe is a chocolate lovers dream, make it today for your friends or just for yourself.

Ingredients

225g/8oz unsalted butter
100g/4oz dairy milk chocolate (any milk chocolate will do) broken into pieces
2 tbsp golden syrup
2 heaped teaspoons cocoa powder
2 tbsp caster sugar
100g/4oz maltesers
100g/4oz mixed milk and plain chocolate chips (can be substituted for chopped nuts, raisins, mixed fruit etc.)
225g/8oz digestive biscuits
100g/40z mini marshmellows

Method

1. Line or grease an 8inch square cake tin.
2. In a pan heat the butter, chocolate, golden syrup, caster sugar and cocoa powder, stirring until melted together. Once melted leave to cool for ten minutes.
3. Break about a quarter of the biscuits into pieces and then crush the rest.
4. In a large bowl, place the maltesers, mixed chocolate chips, mini marshmellows, and biscuits and stir together with the melted chocolate sauce. Pour into the prepared cake tin and leave to set in the fridge for 2 hours minimum.
5. When it’s set, cut into snack sized squares and enjoy!! Will quickly be eaten at a party =]

From Student Recipes

“I have the best blackberry muffin recipe!” my friend Suzanne announced to me a few weeks ago as I was musing out loud that I was looking for a good muffin recipe. Suzanne and I have been friends since we were teenagers, but lost track with each other after college. It was only through the Sacramento Bee article that we found each other again – after 18 years – and discovered we live only 10 minutes apart! Last weekend, Suzanne, her two daughters Clara and Audrey, and I baked up a batch of these delicious muffins, which are rich, moist (of course, with a cup of sour cream and a stick of butter in the ingredients), and not too sweet, just the way I like them. Thank you Suzanne, Audrey, and Clara for a great afternoon and truly the “best blackberry muffins.”

Turn chicken, bacon and mushrooms into this creamy pasta dish. It’s simple to make and the kids will love it too!

• Prep time: 10 mins
• Cooking time: 15 mins(May need an extra 5 mins)
• Serves: 4

Method

1. Heat a large frying pan, or wok, add 1tsp of the oil and the bacon and fry until it starts to brown. Add the chopped mushrooms and cook for about 5 mins until they are browned. Tip these into a bowl and reheat the pan with the rest of the oil. Add the chicken and fry until just coloured.
2. Pour the wine into the pan, let it sizzle for a couple of minutes, and then add the crème fraîche. Bring to a gentle simmer for 8 mins, put the bacon and mushroom mixture back in and reheat for a couple of mins.
3. Meanwhile, cook and drain the pasta according to directions on the pack.
4. Take the bacon and mushroom mixture off the heat, cool for 1 min and then beat the egg yolks, one at a time, into the sauce to thicken it. Season.
5. Add the hot pasta to the pan, or wok, and mix in well with seasoning and chopped parsley. (Not suitable for freezing).

From goodtoknow