Carmichael Times
Like Us On Facebook Follow Us On Twitter
Founded 1981
Serving Carmichael and Sacramento County
 
  Home Community Finance Employment Your Home Your Money Your Kids Your Health  
  Business Education Politics Police & Fire Veterans' News Real Estate Consumer News Taxes  
  Church Food Recipes Gardening Car Care Fashion Beauty Pets  
  Lifestyles Sports Feature Writers Entertainment Environment Human Interest Technology Travel  
 
Natomas Messenger Classified Marketplace Office Depot, Inc
Messenger Publishing Group
Carmichael Times and Rainbow Rewards
Armor Mini Storage
You Are A Classic
Christmas Treasures Cookies-Bars-Tarts and More

Recipes

Irresistible Twist on Lunchbox Favorites

Posted: 8/18/2012

Strawberry-Swirl Peanut-Butter Brownie Cupcakes
Strawberry-Swirl Peanut-Butter Brownie Cupcakes

(NAPSI)—Great cooking and baking ideas can be a click away with access to the 100 recipes from the 45th Pillsbury Bake-Off® Contest. This perfectly portioned dessert from finalist Amy Siegel can delight at home and on the go.

Strawberry-Swirl Peanut-Butter Brownie Cupcakes

24 foil baking cups

1 (14-oz.) can Eagle Brand® Sweetened Condensed Milk

3/4 cup Jif® Extra Crunchy Peanut Butter

1 (19.5-oz.) box Pillsbury® Chocolate Fudge Brownie Mix

3 Land O Lakes Eggs

1/2 cup Crisco® Pure Canola Oil

1/2 cup buttermilk

1/2 teaspoon McCormick Pure Almond Extract

1 (8-oz.) package cream cheese, softened

1/4 cup Land O Lakes Unsalted or Salted Butter, softened

1 teaspoon McCormick Pure Vanilla Extract

3-1/2 cups powdered sugar

1/4 cup Smucker’s® Seedless Strawberry Jam

12 small strawberries, halved

Heat oven to 350°F. Place foil cup in each regular-size muffin cup. In bowl, stir together condensed milk and peanut butter until blended. In large bowl, beat brownie mix, eggs, oil, buttermilk and almond extract with electric mixer on medium speed 2 minutes or until blended. Spoon 1 tablespoon brownie batter into muffin cup; top with 1 tablespoon of peanut butter filling. Spoon remaining brownie batter over filling. Bake 25−35 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Remove cupcakes to cooling racks. Cool completely, about 1 hour. In large bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until fluffy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Add jam; stir once or twice to create swirls. Spoon into decorating bag or large resealable plastic bag (cut ½-inch opening from 1 corner of plastic bag). Pipe frosting on cupcakes. Garnish with strawberry half. Store covered in refrigerator.

Visit www.bakeoff.com for all 100 45th Pillsbury Bake-Off Contest recipes.

 Eagle Brand, Jif, Crisco and Smucker’s are trademarks of the J.M. Smucker Company.

Your New by Zip Code

Pay Legal Ads Online

Advertisers

left Pause Right
 

 



Funnies Extra
Local TV Listings in Carmichael CA

About The Carmichael Times | Copyright Notice
Carmichael Times| Paul V. Scholl, Publisher
P.O. Box 14 | Carmichael, CA 95609-0014 | Telephone: 916-773-1111 | Fax Line 916-773-2999
Email: publisher@CarmichaelTimes.com | Site Designed and Hosted by TheSiteBarn.com
ISSN#: 1948-1918

Like Us On Facebook Follow Us On Twitter