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
Ingredients:
•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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