Monday, September 7, 2009

MOOOORE CuppyCake Kabobs <3

You can get the recipe for these fun cupcake kabobs.....made with Rice Krispie Treats, peanut butter frosting, strawberries and chocolate cupcakes, either below or from


For one-bowl chocolate cupcakes | Makes about 36-40 mini cupcakes
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa powder (I used E. Guittard unsweetened red dutch process cocoa)
1-1/2 sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water

For peanut butter cream cheese frosting*
1/2 cup creamy peanut butter (I used creamy Reese peanut butter)
1 (8 oz) package cream cheese, softened (I used Neufchatel cheese)
1-1/2 cup powdered sugar, sifted
1 tsp vanilla extract

Rice Krispies Treats recipe
strawberries, hulled

*I threw this frosting recipe together with the intention of adding butter and milk but I kinda liked it without. Go figure!


To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with mini cupcake liners.

Using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.

Fill cupcake liners about 1/2-2/3 full. Bake for about 15-17 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting.

To make frosting—
In a stand mixer, fitted with a flat beater, cream the peanut butter and cream cheese until light and fluffy, about 1-2 minutes. Gradually add the powder sugar until well combined. Add vanilla extract.

Using a Wilton 1M star tip, pipe the pb frosting on each mini cupcake and set aside.

To assemble kabobs—
Cut the rice krispies treats into small squares. Alternate adding mini cupcakes, rice krispies treats and strawberries on a skewer.



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