I recently shared this recipe over at Our Reflection. Let me just say that we are huge peanut butter and jelly fans out our house. After our recent strawberry picking I made strawberry jam without pectin, which made these cupcakes A-mazing!
Before you start anything you need to pop 24 Reese’s Peanut Butter Cups into the freezer. I used Duncan Hines Devil Food Cake Mix so they are semi-homemade. Once the cake mix is placed into the baking cups, place the frozen Peanut Butter Cups into the center of the cake mix. My assistant did this for me and it was great because we worked on her directional vocabulary as she placed it into the mix.
I know you’ve got to be thinking that these sound fabulous, but now we’re only going to make it better because you’ll need to frost on the Strawberry Jelly Frosting. I used the 1M tip to get the rose look to the frosting.
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