BREAKFAST CUPCAKE
BREAKFAST CUPCAKE
Yield Portion Size
12 portions
(1 muffin)
| 1 cup |
Smart Balance® Natural Creamy Peanut Butter
|
| 2 sticks (1/2 cup each) | |
| 2 cups |
Powdered sugar
|
| 3 tbsp |
Whole milk
|
| 12 | |
| 1/2 cup |
Jubilee® Sweet & Silky Chocolate Syrup
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 36 mg | 4% |
| Carbohydrate | 71 g | 24% |
| Cholesterol | 55 mg | 18% |
| Total Fat | 34 g | 53% |
| Iron | 3 mg | 17% |
| Potassium | 449 mg | 0% |
| Calories | 624 kcal | 31% |
| Sodium | 512 mg | 21% |
| Protein | 9 g | 17% |
| Polyunsaturated Fat | 7 g | 34% |
| Saturated Fat | 9 g | 43% |
| Sugars | 52 g | 5% |
| Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a stand mixer using a whip attachment, combine peanut butter and Blue Bonnet® until smooth.
-
Step 2
Add powdered sugar and then milk until smooth.
-
Step 3
Continue whipping until light and fluffy, approximately 3 minutes.
-
Step 4
Transfer to a pastry bag, fitted with a star tip.
-
Step 5
Pipe a decorative rosette of frosting on top of chocolate muffins.
-
Step 6
Drizzle frosted muffins with chocolate syrup.
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