Ingredients
- Cupcakes:
- 2 cups granulated sugar
- 2 sticks unsalted butter
- 4 eggs
- 1/4 cup oil
- 1 teaspoon vanilla flavoring
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- Peanut Butter Buttercream:
- 1 pound unsalted butter
- 1 teaspoon vanilla flavoring
- 4 cups confectioners' sugar
- 5 ounces peanut butter
- Marshmallow Worms:
- 1 teaspoon all-vegetable shortening, for example Crisco
- 1 bag marshmallows
- 2 pounds confectioners' sugar
- Jelly Filling:
- 1 jar or can grape jelly
- Chopped peanuts, for garnish
Directions
For that cupcakes: Preheat the oven to 350 levels F. Cream the granulated sugar and also the butter until completely mixed. Add some eggs individually. Add some oil and vanilla. Cream the batter until fluffy.
Combine the flour, baking powder and salt inside a separate bowl. Alternate mixing within the flour mixture and also the buttermilk in to the creamed mixture, until completely mixed. Distribute the batter in to the cupcake liners. Bake the cupcakes, about 12 minutes.
For that peanut butter buttercream: Mix the butter on high-speed for several minutes. Add some vanilla flavoring on low speed. Gradually add some confectioners' sugar on low speed. Add the peanut butter.
Grease a microwave-safe bowl using the shortening. Add some marshmallows and microwave on high for 30 second increments. Stir the marshmallows having a spatula between your time increments. Add the confectioners' sugar before the consistency you would like is arrived at. Shape the marshmallow mixture in to the preferred shape making use of your hands.
Squirt the jelly filling into the middle of each cupcake. Pipe the peanut butter buttercream inside a ring onto the top of the each cupcake. Fill the middle of each peanut butter buttercream ring with increased jelly filling. Put the chopped peanuts around the outdoors ring from the peanut butter buttercream. Garnish each cupcake using the marshmallow worms.
Recipe thanks to Susan Catron
