Tuesday Taste Tempter 10.7.08
Posted: Tuesday, October 7, 2008 9:59 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at email@example.com.
Today’s recipe has been submitted by Martha White kitchens.
Peanut Butter Cupcakes
2 (7.4 ounce) packages Martha White® Chocolate Chocolate Chip Muffin Mix
2 tablespoons sugar
1 cup (8 ounces) sour cream
1/2 cup milk
12 miniature peanut butter cups, unwrapped
3/4 cup creamy peanut butter
1/4 cup butter or margarine, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
Heat oven to 350 degrees. Line 12 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients, except peanut butter cups. Stir just until blended. Fill muffin cups about 3/4 full. Press peanut butter cup into center of each until even with batter.
Bake at 350 degrees for 20 to 25 minutes or until edge of cupcake springs back when lightly touched.
Cool in pan 10 minutes; place on wire rack; cool completely. Cream together peanut butter and butter. Beat in sugar, vanilla and milk to spreading consistency. Spread over cool cupcakes.
Published in The Messenger 10.7.08