Recipe - Peanut Butter-Jelly Cupcakes With Frosting

1 Box yellow cake mix
1 cup Creamy peanut butter
One half cup Grape jelly or other
Flavors
Frosting:
1/3 cup Unsweetened cocoa powder
One fourth cup Margarine
2 cup Confectioner's sugar
4 tablespoon Milk
One half teaspoon Vanilla extract
One half cup Creamy peanut butter

For the muffins, line 24 (2One half inch) muffin pans with paper liners. Use a
nonpudding type cake mix. Place the cake mix in a large bowl along with
the peanut butter. Use an electric mixer at medium speed to mix until
coarse crumbs form. Continue with cake mix directions but omit the oil
called for on package. Spoon batter into muffin cups, filling each half
full. Top each with 1 teaspoon jelly. Add enough batter to cover jelly,
filling each cup to Three fourths full. Bake in preheated 350degree oven for 20
minutes or until cakes spring back when lightly touched. Cool in pan on
wire rack for 10 minutes. Frost if desired.

FROSTING: Place cocoa and margarine in large bowl. Using a mixer at medium
speed, beat cocoa and margarine until smooth. Gradually beat in sugar,
alternating with milk and vanilla. Beat in peanut butter until frosting is
fluffy.

Yields: 24 cupcakes and enough frosting for all.

Recipe By : Jo Anne Merrill

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip