Cupcakes with Peanut Butter Icing Recipe

How to make it

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• Preheat oven to 350 degrees F.
• Grease and flour cupcake cups and place them in muffin tins. Using an
• electric mixer, cream the butter until fluffy. Add the sugar and continue to
• cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating
• well after each addition. Add the flour and milk, alternating, into the
• creamed mixture, beginning and ending with the flour. Add the vanilla and
• continue to beat until well mixed. Divide the batter equally among the
• cupcake papers. Level the batter by dropping muffin pan on counter top to
• release the air bubbles. Bake for 25 to 35 minutes or until done. Cool in
• pan for 5 to 10 minutes.
• Using a small bowl, combine the chocolate frosting and the peanut butter and
• blend well. When cupcakes have cooled, frost the tops with the peanut butter
• icing.
• With a serrated knife, slice pastry puffs lengthwise,
• but not all the way through. Pipe custard mixture into the center.
• Melt chocolate for icing, add sugar and cream.
• Cook over medium heat until soft ball stage.
• Let cool and beat until smooth. Ice tops of the eclairs.
• This recipe yields approximately 12 large, 24 medium, or
• 60 small eclairs.