Hello! What terrible weather we’ve been having. Rain, rain, and more rain, with a chance of rain. C’mon summer, where you at? With such crap weather, I have trying to keep myself busy with fun trips around Vancouver (that sadly don’t involve the beach!). This means a trip to the aquarium to see the cute monkeys and otters, and a tour of the Art Gallery’s Matisse exhibit.
It means online shopping for cheap knock-offs of the most beautiful shoes.
It means buying boxed-cake mixes for a DOLLLAR each at no-frills and turning then into cinnamon buttercream covered cupcakes.
Oh yes, Duncan-Hines does the trick!
German Peanut-Butter-Stuffed Chocolate Cupcakes with Cinnamon Buttercream Icing
Cupcakes
- 1 box of German Chocolate cake mix
- 1/2 cup oil
- 1 1/3 cups water
- 3 eggs
- 1/2 cup smooth peanut butter
Icing
- 3/4 cup softened butter
- 2 1/2 cups confectioners sugar
- 3 tbsp milk
- 1 tbsp vanilla
- 1 tbsp cinnamon
Instructions:
Preheat oven to 375 degrees and grease a cupcake pan.
In a large bowl, beat together the cake mix, oil, water, and eggs until a smooth batter forms. Beat in the peanut butter. Fill the cupcake tins with batter, and cook for 20 minutes. Recipe makes 24 cupcakes, or 12 huge cupcakes and a small cake if you have an 8×8 cake pan to use as well.
When cupcakes are cool, beat softened butter until fluffy in a medium bowl. Add 1 cup of sugar, beat, then add the milk. Add the rest of the sugar, then add the vanilla and cinnamon. Beat until a thick yet workable frosting is produced. Put frosting in a piping bag and decorate cooled cupcakes.
Tess is too cute! Topping her cake with strawberries.
Happy Rainy Day Adventures!!
xxx
These look delicious!
They were! Xxx