1 c unsalted butter, softened to room temperature
1 c creamy peanut butter
3 c sifted powdered sugar
1 t vanilla extract
1/2 t salt
3 T heavy cream
Directions: Beat butter until light and fluffy 2-3 minutes. Add peanut butter and vanilla extract. Slowly add sifted powdered sugar until combined. Add 3 tablespoons of heavy cream and beat 1-2 minutes until light and fluffy. Yield: 12-18 cupcakes.
3 c flour
½ c cocoa
2 c sugar
2 t baking soda
2 t salt
2 c coffee, cooled
2 T white vinegar
2 t vanilla
¾ c vegetable oil
Directions: Make coffee and allow to cool. Sift or whisk together dry ingredients into mixing bowl. Add oil, vanilla and white vinegar to dry mixture to combine. Slowly add cooled coffee. Spoon into lined cupcake pan. Bake at 350 degrees for 15-16 minutes. Yields 24 cupcakes.
1 c unsalted butter, softened
1/2 c Hershey's Special Dark cocoa
3-1/2 c sifted powdered sugar
3 T heavy cream
1/8 t salt
2 t pure vanilla extract
Beat softened butter for 2 minutes until light and fluffy. Add remaining ingredients and slowly combine on low speed. Once combined, beat on high for 1-2 minutes more. If the frosting seems too thick, add additional heavy cream until the desired consistency. This recipe will pipe approximately 12-16 cupcakes.
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