RECIPE SUBMITTED BY Tabitha Atkins
Reese’s cupcakes
What you need:
Reese’s Cups (Mini) – Frozen
Devil’s Food Cake – Chocolate Mix
8oz (Sparkling/Seltzer Water)
1/4 cup of Plain Lowfat Yogurt
1 tub of Cool Whip
3 Tablespoons of Peanut Butter
3 teaspoons of Brown Sugar
What you do:
1. Mix Cake mix with 8oz of sparkling water. Add 1/4 cup of plain lowfat yogurt.
2. Spoon into cupcake tins. Unwrap Reese’s Cups and drop into batter. [Don’t push them down too much – they’re going to sink much deeper than they start out!]
3. Bake in oven according to cake box (~24 minutes)…I baked mine for 18mins
4. For icing: Mix cool whip and brown sugar. Add peanut butter and beat on high until well blended, scraping the sides of the bowl as you go.
5. Spread on top of cupcakes or spoon into piping bag.
Reese’s cupcakes
What you need:
Reese’s Cups (Mini) – Frozen
Devil’s Food Cake – Chocolate Mix
8oz (Sparkling/Seltzer Water)
What you need:
Reese’s Cups (Mini) – Frozen
Devil’s Food Cake – Chocolate Mix
8oz (Sparkling/Seltzer Water)
1/4 cup of Plain Lowfat Yogurt
1 tub of Cool Whip
3 Tablespoons of Peanut Butter
3 teaspoons of Brown Sugar
1 tub of Cool Whip
3 Tablespoons of Peanut Butter
3 teaspoons of Brown Sugar
What you do:
1. Mix Cake mix with 8oz of sparkling water. Add 1/4 cup of plain lowfat yogurt.
2. Spoon into cupcake tins. Unwrap Reese’s Cups and drop into batter. [Don’t push them down too much – they’re going to sink much deeper than they start out!]
3. Bake in oven according to cake box (~24 minutes)…I baked mine for 18mins
4. For icing: Mix cool whip and brown sugar. Add peanut butter and beat on high until well blended, scraping the sides of the bowl as you go.
5. Spread on top of cupcakes or spoon into piping bag.
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