REESE'S Peanut Butter Bunnycakes Recipe
Details
- Time
- 1 hour 35 minutes
- Skill Level
- Intermediate
- Yields
- 27 cupcakes
This peanut butter cupcake recipe is the perfect springtime recipe. Try it today!
Ingredients & Directions
- Prep Time
- 1 hour 15 minutes
- Bake Time
- 20 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/4 cupbutter or margarine, softened (1/2 stick) (50 mL)
-
1 1/2 cupscreamy peanut butter (375 mL)
-
2/3 cupgranulated sugar (150 mL)
-
2/3 cuppacked light brown sugar (150 mL)
-
2eggs
-
2 tspsvanilla extract (10 mL)
-
2 1/4 cupsall-purpose flour (550 mL)
-
1 1/2 tspsbaking soda (7 mL)
-
1/2 tspsalt (2 mL)
-
1 1/2 cupsmilk (375 mL)
-
vanilla frosting (ready-to-spread or your favorite recipe)
-
tinted coconut (recipe follows)
-
REESE'S MINI REESTER Bunnies
Directions
Equipment Needed
Oven
Muffin Tin
Paper Baking Cups
Mixing Bowl
Mixer
Wire Rack
Resealable Plastic Food Storage Bag
1
Heat oven to 350°F (180°C). Line muffin cups (2-1/2 inches/6 cm in diameter) with paper or foil bake cups.
2
Beat butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, blending well. Spoon batter into prepared cups, filling about 3/4 full.
3
Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with Vanilla Frosting. Sprinkle Tinted Coconut over frosting and garnish with REESE'S MINI REESTER Bunnies.
Tinted Coconut: Combine 1/2 tsp (2 mL) water and few drops of food colouring in small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup (250 mL) sweetened coconut flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.
