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I don't think I can even begin to express how much I loved these mini cakes. These cakelets were by far the most popular items in the entire experiment, not only for my little dude but the entire family as well. Freaking delicious, you guys.
While you shouldn't have to go out and buy these Wilton mini tart pans, they are adorable. Instead you can make one big peanut butter cup cake, adjusting your baking time until your cake base is done. If you are baking a large cake, remove at least 1/2" of the top layer and discard before adding peanut butter layer. If you're using mini pans, only fill the pan between 1/4 and 1/2 full.
I'll be honest, this was almost a week into our cake bribe experiment and I used a gluten-free chocolate cake mix for this one but I have included a cake recipe if you want to make the extra step. Since there are no instructions on "baking in mini tart pans" I used the cupcake instructions and tested with a toothpick for doneness. Easy breezy.
2. In a small bowl mix cocoa powder, baking soda and 1/2 cup of water. Set aside.
3. Using a hand mixer, cream the shortening and sugar together in a large bowl. Add the eggs, one at a time blending well after each addition. Alternate mixing in the buttermilk and the flour, blending well after each addition, until both have been incorporated. Add the vanilla, then add the cocoa mixture and mix well to combine.
4. Grease and gluten-free flour the cake pan or the mini pans and pour batter in evenly. Bake a cake for 40-45 minutes, bake the minis for 20 minutes and check for doneness.
5. Remove cake(s) from oven and allow to cool completely.
Peanut Butter Filling:
1 cup creamy peanut butter
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar, sifted
3/4 cup brown sugar
1. In a medium bowl beat peanut butter and butter together with hand mixer until fluffy. Add sugars and completely combine.
2. Once cake(s) are completely cool, layer peanut butter mixture on top of the cake layer.