PB and J Cupcakes

PB and J Cupcakes
PB and J Cupcakes might be just the American recipe you are searching for. Watching your figure? This dairy free recipe has 199 calories, 3g of protein, and 6g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have planters creamy peanut butter, cool whip vanilla whipped frosting, cake mix, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 41 minutes.

Instructions

1
Heat oven to 350 degrees F.
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OvenOven
2
Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use.
Ingredients you will need
Gelatin Dessert MixGelatin Dessert Mix
FrostingFrosting
3
Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved.
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Gelatin Dessert MixGelatin Dessert Mix
WaterWater
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BowlBowl
4
Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
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Cooking SprayCooking Spray
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Loaf PanLoaf Pan
5
Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
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Peanut ButterPeanut Butter
Cake MixCake Mix
WaterWater
EggEgg
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Muffin LinersMuffin Liners
BlenderBlender
6
Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
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ToothpicksToothpicks
OvenOven
7
Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside.
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CupcakesCupcakes
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KnifeKnife
8
Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Frost cupcakes.
Ingredients you will need
CupcakesCupcakes
GelatinGelatin
DifficultyExpert
Ready In1 h, 41 m.
Servings24
Health Score1
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