"I think we need to create something fun and whimsical in these challenging times, so bring on chocolate and candy corn. The kids can join in to make Mini Triple-Treat Cupcakes. Children can gleefully unwrap a load of miniature peanut-butter cups and press them into the unbaked batter in each paper lined mini-muffin cup. Older children, after a warning about the hot pan, can press a candy corn atop each one once they are out of the oven."
"Mini Triple-Treat Cupcakes Yield: About 48 INGREDIENTS 48 mini muffin paper liners 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup natural peanut butter (no added sugar) 6 tablespoons (3/4 stick) unsalted butter, room temperature 1/2 cup packed light brown sugar 1 large egg plus 1 large egg yolk 1/4 cup buttermilk 1/4 teaspoon pure vanilla extract 48 miniature chocolate Reese's peanut butter cups, wrappers removed 48 pieces candy corn, for decorating; see cook's notes"
The recipe yields about 48 mini Triple-Treat Cupcakes made with a peanut butter–based batter and topped with miniature peanut-butter cups and candy corn. Ingredients include all-purpose flour, baking powder, salt, natural peanut butter, unsalted butter, light brown sugar, one egg plus an egg yolk, buttermilk, and vanilla. Batter is portioned into lined mini muffin pans, about 2 teaspoons per cup, with a miniature peanut-butter cup pressed into each unbaked cup. Cupcakes bake at 350°F on upper and lower racks, then are decorated with candy corn or alternative Halloween candies when warm.
Read at www.ocregister.com
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