Sprinkled With Love

Welcome to Sprinkled With Love! I started this blog in 2009 when I started taking Wilton cake decorating classes, as a way to share my decorated cakes with others. Since then my family & friends have kept me busy creating birthday cakes, wedding cakes & more. Sprinkled with love has grown to be so much more since then. Please take a look around to see what I have been up to, and remember, share some love and leave a comment!

Wednesday, February 2, 2011

Peanut Butter Goodness!

Peanut Butter.  Yum!  What more do I need to say?  I have several delicious recipes that I am going to share over the coming week that will make you love peanut butter too.  Please feel free to leave a comment with more delicious peanut butter recipes! mmm!

There is a super cute cupcake and candy store here in OKC called Pinkitzel.  I admit that I may have eaten a few delicious cupcakes from this lovely store, but I always think that I can make them too- and for alot cheaper!  Just the other day, one of my good friends got a craving for a Peanut Butter Cupcake after trying one from this store.  I convinced her to let me make her some (yes, it was REALLY hard to convince her of that- haha!) and set off to find a recipe.

I ended up making German Chocolate cupcakes (yes, from a box) with Peanut Butter Buttercream Icing.  Since I did Wilton cake decorating classes, I like to use their recipes since I know they will be good for decorating.  It is delicious and went great with the chocolate cupcakes. 

The following recipe yields about 3 cups of icing.  I halfed the recipe and had more than enough icing for 12 cupcakes and a small cake.  ENJOY!!

Wilton Peanut Butter Buttercream Icing


•1/3 cup solid vegetable shortening
•1/3 cup butter
•3/4 cup peanut butter
•1 teaspoon pure vanilla extract
•4 cups (approx. 1 lb.) confectioners' sugar, sifted
•4-6 tablespoons milk

Cream shortening and butter with electric mixer. Add peanut butter and vanilla.  Add sugar, one cup at a time, beating well. Next, add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

 Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

For a little added touch of peanut butter goodness, I cut a Reese Peanut Butter Cup into several pieces and stuck it into the icing on top.

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