An Experiment..... Brownie Cupcakes with Peanut Butter Filling

Hey there!

Long time no see! (actually more like 3 minutes) But who's counting?

I decided  was craving sweets, am a poor college student and only had brownie mix in the cupboard. to try and make cupcakes out of brownie mix and ingredients I had around the apartment.

But I can't just make brownie cupcakes. I had to push the envelope a bit and make a filling.

Here's how I did it!

Brownie Cupcakes with Peanut Butter Filling

Prep Time: 15 - 20 minutes
Bake Time: 15 - 17 minutes
Oven Temp: 350

Ingredients

• 1 Betty Crocker Brownie Mix (the one that is made for a 9x13 pan)
• 1 C Extra Crunchy Peanut Butter
• 3/4 C Marshmallow Fluff
• Eggs
• Oil
• Water

Preheat the oven. While the oven is heating up, mix the marshmallow fluff and the peanut butter together in a bowl. Set aside. Make brownie mix as directed. Fill a cupcake pan WITHOUT LINERS 2/3 full. Then take a little bit of the peanut butter fluff, and place it on top of the brownie mix.

Top off each cup with enough batter to cover the peanut butter fluff. Bake until a toothpick comes out clean. Let cool and enjoy!!!

Thanks for sticking around!

I'm open to any suggestions or questions! Just give me a shout!

Much Love

Kathrine

Lemon Cupcakes with Fresh Raspberry Cream Cheese Frosting

Welcome Back!!!

I'm finally back from hiding.

So this is the first of 2 recipes I will being posting.

I was craving something fresh and summery, and nothing is more like summer than lemonade!

Here's what you need!

Lemon Cupcakes with Raspberry Cream Cheese Frosting

Prep Time 15 - 20 min
Bake Time 12 - 14 minutes
Oven Temp: 350°

Cupcake Ingredients

• Betty Crocker Lemon Cake Mix
• Eggs
• Oil
• Water

Frosting / Garnish Ingredients

• 1 Can Cream Cheese Frosting
• 1 1/4 C pureed frozen raspberries
• 1 bag lemon drops
• Pastry Bag, if desired.

Preheat the oven. Make cake mix as directed, and bake until a toothpick stuck in the center comes out clean. For the frosting, puree the DEFROSTED frozen raspberries in a blender. Combine the frosting and 1 1/4 C puree in a bowl until well blended.

After the cupcakes are cool, pipe the raspberry frosting on. Garnish with a lemon drop.

These keep better if they are refrigerated.

This leads to a little side story.

I had made my normal deliveries to my friends, and coworkers, and still had a couple cupcakes left over. I had to go to the bank, and the cupcakes were getting a little warm, so I decided to take them inside.

After almost no convincing, I was officially out of cupcakes, and had 4 very happy bankers. :)

Much Love!

Kathrine 

Hellllloooo!!! Long Time No See!

Hello all!

I promise I didn't forget about procrastinating. I just procrastinated on procrastinating, if that makes sense. So here's what happened.
Life.

Thats what happened.

Finals, Post-Finals Crashing...

You know all that good 'end of the semester' crap.

Anywho,

To make up for my lack of attention to you all, I am posting 2 different recipes!!!

YAY!

In other news, this blog has gotten over 700 views since I started it in March.

700.

So thanks for that. I love you all, and I love that you guys keep coming back, even when I'm not posting!!!

Much Love!

Kathrine