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Turn homemade peanut butter flavored cupcakes into this cute Halloween snake!
Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
Combine flour, baking powder and cinnamon in bowl; set aside.
Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add eggs and vanilla; continue beating until well mixed. Add half & half alternately with flour mixture, beating well after each addition, until well mixed. Stir in chopped peanuts.
Spoon batter evenly into prepared muffin pan cups. (Cups will be full.) Bake 22-26 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely.
Combine all frosting ingredients except half & half in bowl; beat at low speed until combined. Increase speed to medium; beat, adding enough half & half for desired spreading consistency.
Arrange cupcakes in snake form on large rectangular (at least 18x14 inches) platter so they are touching. Frost over all cupcakes. If desired, squeeze front cupcake to create head shape.
Place candy corn and marshmallows in a zigzag pattern on back to create a stripe. Cut red fruit leather or licorice twist to make forked tongue. Use candy-coated pieces for eyes.
*Substitute candy-coated chocolate pieces.
Dietary Fiber: 1g
Made this yesterday for Halloween. Very easy, really liked the flavor of the cake and icing.Not sure on peanut allergies so did not use chopped peanuts and peanut butter. It was a cute type of pot luck item to bring to a party. Would make again
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3236
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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