Can’t view the images? Click here to see them.
If you would like to change or edit your email preferences, please visit your Personal Preferences page.
Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe.
Many of you have asked us to include Nutrition Facts for more recipes. We love hearing your feedback and ideas, and, more importantly, being able to deliver on them. So we’re happy to announce an important update to the Taste of Home Recipe Finder. You’ll now find Nutrition Facts for more than 31,000 recipes online. Check out the improved Taste of Home Recipe Finder today!
To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder. Register your e-mail with Recipe Finder and you can also save your favorite cupcake recipes (and more) by choosing Add to My Recipe Box. Or select Add to My Grocery List or Rate This Recipe.
Share the Cupcake of the Week newsletter with your friends who enjoy making cupcakes. If this newsletter was forwarded to you, please use this link to sign up and have the Cupcake of the Week newsletter e-mailed to you.
P.S. Here's the perfect tool when you need to lightly dust cupcakes with powered sugar. You can order your Powdered Sugar Spoon today from www.ShopTasteofHome.com!
 |
||||||||||||||
|
||||||||||||||
|
Kids love these rich, yummy cupcakes in school lunches or at parties. They're so easy to make because the mini peanut butter cups eliminate the need to frost them.
—Heidi Harrington, Steuben, Maine
INGREDIENTS:
1/3 cup shortening
1/3 cup peanut butter
1-1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups
DIRECTIONS:
In a mixing bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.
Nutrition Facts: 1 cupcake equals 238 calories, 10 g fat (3 g saturated fat), 29 mg cholesterol, 260 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.
Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder.
 |
E-mail this Recipe to a Friend |  |
Rate this Recipe |
 |
Add to Recipe Box |  |
Add to Grocery List |
 |
Here's the perfect tool when you need to lightly sprinkle cupcakes with powered sugar, colored sugar, sprinkles and more? Your Powdered Sugar Spoon also works well for delicately dusting your baked goods with cinnamon or nutmeg. Order your Powdered Sugar Spoon today from www.ShopTasteofHome.com. |
This e-mail was sent to: $$email$$
HAVE A FRIEND who enjoys good home cooking? Feel free to forward this newsletter! If this newsletter was forwarded to you, please use this link to sign up for yourself. If you do not want to receive further editions of this Newsletter, please use this link to unsubscribe.
To learn more about Reiman Media Group’s use of personal information, please read our Privacy Policy.
To ensure delivery of your newsletter, add RecipeoftheWeek@tasteofhome.com to the Contacts List or Address Book in your e-mail program.
- Copyright 2007 Reiman Media Group, Inc. All rights reserved.
- 5400 S. 60th St., P.O. Box 991, Greendale WI 53129-1691
- 1-800/344-6913