Peanut Butter and Jelly Cupcakes by Pillsbury

Peanut Butter and Jelly Cupcakes

 

A treat for the little ones!

 

Prep Time: 25 min

Cook Time: 18 min

Ready Time: 120 min

Yield: 24

 

Ingredients

CUPCAKES

• 1 package Pillsbury® Moist Supreme® Classic White Premium Cake Mix
• 3/4 cup water
• 1/3 cup Crisco® Pure Vegetable Oil
• 3 large eggs
• 1 (12 oz.) jar Smucker's® Seedless Strawberry Jam, divided

FROSTING

• 1 container Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
• 1/2 cup Jif® Creamy Peanut Butter
• 3 tablespoons chopped salted peanuts, for garnish

Preparation Directions

• HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
• BEAT cake mix, water, oil and eggs in large bowl. Blend with electric mixer until moistened. Beat on medium speed for 2 minutes. Fill baking cups 1/3 full. Place 1/2 cup jam into corner of resealable plastic bag. Cut small corner off bag. Make a swirl of jam over batter. Cover with remaining batter filling cups 2/3 full.
• BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely on wire racks.
• COMBINE frosting and peanut butter. Place frosting in decorator bag fitted with a decorator tip (4B), if desired, or frost cupcake, leaving center area for jam. Starting at outside edge, work towards center of cupcake leaving a well in the center for jam. Place remaining 1/2 cup jam into corner of resealable plastic bag. Cut small corner off bag. Fill center of cupcake with jam and garnish with sprinkle of chopped peanuts.

Nutritional Information Per Serving

Serving Size (1 cupcake of 24), Calories 280 (Calories from Fat 110), Total Fat 12g (Saturated Fat 2.5g, Trans Fat 1g), Cholesterol 25mg, Sodium 220mg, Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 31g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.

 

 

Kids Breafast Recipe From Taste of Home

Bacon Breakfast Cups

Bacon Breakfast Cups Recipe photo by Taste of Home

 

 

Prep: 30 min. Broil: 5 min.

Yield: 12 Servings

 

30 5 35               

Ingredients

• 18 turkey bacon strips, cut in half
• 1 cup frozen shredded hash brown potatoes
• 2 eggs
• 2 teaspoons 2% milk
• Dash each salt and pepper
• 2 teaspoons butter
• 1/4 cup shredded Mexican cheese blend
• Chopped green onion and fresh parsley

 

Directions

• Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp.
• Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
• Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley. Yield: 6 servings.

Nutritional Facts 2 breakfast cups equals 85 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 331 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.