Thursday, September 3, 2009

Tandy Kake & C.M.P. Cupcakes

My little cousin's birthday was this week. She's 28—only two years from the dark side. When I asked her what kind of cake she wanted for her birthday, I was guessing she would say something ladybug-related, since she loves ladybugs. She completely surprised me when she said vanilla cupcakes with chocolate icing. BORING. But then she added "If you can make them taste like Kandy Kakes that would be great." For those of you who don't live in the Northeast, Tastykake Kandy Kakes are little vanilla cakes, topped with peanut butter, and enrobed in chocolate. If you like peanut butter and chocolate, then these are for you! I also topped a few with marshmallow fluff turning them into C.M.P. (Chocolate, Marshmallow, Peanut Butter) Cupcakes.

Vanilla cupcakes
I used this recipe from fellow nestie Loves to Eat
Peanut Butter (I used Peter Pan.)

Hershey's Perfectly Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.

Bake vanilla cupcakes.
Cool completely.
Frost with a thin layer of peanut butter.
Put in fridge for 30 minutes.
Top the peanut butter with chocolate frosting.

C.M.P. Cupcakes
Follow directions above. Top the peanut butter with marshmallow fluff before icing with chocolate frosting.

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