Reese Cupcakes

Michelle and I made birthday cupcakes for our weekly dinner with the soil judgers to celebrate Matt's birthday. Matt and Phil always cook us the most amazing meals. This week was no different. In fact, I think it was one of the best meals they've ever made us. They made bean chili, soy chili, rice & vegetable grains, greek salad, and spring rolls from My.

The beginnings of chili.



Matt and Phil. Matching aprons this time!





When it comes to birthday cakes you can't go wrong with the Kraft Oil Cake. Don't let its simplicity deceive you. It always turns out moist and delicious. We frosted them with peanut butter frosting and sprinkled with chopped up Reese cups. We also got a little daring and tried putting a whole mini Reese cup in the center of the cupcakes before baking. The cups ended up sinking to the bottom of the cakes and getting stuck to the cupcake papers. In the future I'll try adding the candy halfway through the bake time in an attempt to keep them in the center of the cake.

Kraft Oil Cake

2.25 cup cake flour
1.75 tsp baking soda
1.5 tsp salt
.75 cup cocoa
1 cup oil
1.5 cup sour milk
1.5 tsp vanilla
3 eggs
1.75 cup sugar


Beat eggs and sugar until thick and foamy in a small bowl
Sift dry ingredients together in separate bowl and add oil, milk and vanilla. Beat until smooth. Fold in egg mixture (2 minutes)Pour into cake tins. Bake 350F for 35-40 minutes.

Peanut Butter Frosting
1/3 cup vegetable shortening
1/3 cup butter, softened
3/4 cup peanut butter
3/4 cup milk
1 tsp vanilla extract
3 cups powdered sugar, sifted

1. Cream shortening and butter together with an electric mixer. Add peanut butter and vanilla and beat just until combined.
2. Gradually add powdered sugar. Once sugar is incorporated, add just enough milk to make it spreadable.