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Cooking with Katherine: Brownie Baby Peanut Butter Cupcakes


Last updated 2/29/2012 at Noon

Here is a festive and easy way to make dessert. As I said before I am trying to improve on my baking skills. I really wish I could learn to make cakes with all the people coming in to my shop looking for the bakery that moved out. I really need to get to work learning how to bake. You may have not read that I put so much in to the appetizer and entrée and sides that who cares about dessert. Wrong! I promise that if you come check out my new lunches that I will start doing next week, hopefully I will have some good desserts just for you! Happy eating!

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 pkg.(8oz.) Philadelphia cream cheese softened

1/3 cup of sugar

1 egg

¼ cup creamy peanut butter

½ teaspoon of vanilla

1 ½ cups thawed Cool whip whipped topping

20 maraschino cherries (reg. cherries in a jar)

Heat oven to 350 degrees

Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon one rounded tbsp into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.

Serve topped with Cool Whip and cherries.

Katherine Aras

Look Who’s Cooking Now



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