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
Heat oven to 350 degrees F.
Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use.
Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved.
Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
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.
Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
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.
Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Frost cupcakes.