NuWave Elite 20501, Manual

Page: 89 / 127

Chocolate Peanut Butter Cupcakes
1 cup sour cream
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa power
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 stick butter or margarine, softened
2 eggs
In bowl, with mixer on medium speed,
mix confectioners’ sugar, peanut butter,
softened butter and vanilla until blended.
Roll into 24 balls using two teaspoons
or small cookie scoop. Place balls on
waxed paper; cover and set aside.
Frosting for Cupcakes
8 ounces cream cheese, room temperature
4 tablespoons butter, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup Cool Whip
In a small bowl, combine sour cream
and 1 teaspoon vanilla; set aside. In
separate bowl combine flour, cocoa
powder, baking soda and salt; set aside.
In large bowl, blend granulated sugar
and butter until just blended.
Add eggs, 1 at a time, beating well after
each addition. Beat 1 to 2 minutes more
or until light and fluffy. Add flour mixture
alternately with sour cream mixture.
Beat just until ingredients are combined.
Fill 1 heaping measuring tablespoon
batter into each silicone cupcake liner.
Top with 1 rolled peanut butter ball
and remaining batter. Place cupcakes
around perimeter of liner pan. Place
3-inch Extender Ring on base. Bake
cupcakes at 300 degrees for 20 minutes
or until toothpick inserted in cupcake
comes out clean.
Cool on wire rack.
(24 servings)
Cream together butter, cream cheese
and peanut butter until light and fluffy.
Add powdered sugar in small increments
until creamy.
Apple Crisp
4 apples peeled, cored, and sliced
1/8-inch thick
1/2 cup flour
1/2 cup brown sugar, firmly packed
1/2 cup quick cooking oatmeal
1/4 cup butter, softened
1/4 cup granulated sugar
3/4 teaspoon cinnamon
Grease 9-inch round cake pan. Place
sliced apples in pan. In a medium bowl,
combine flour, brown sugar, oatmeal
and softened butter until well mixed.
Set aside. In small dish mix granulated
sugar and cinnamon. Sprinkle over
apples. Pat oatmeal mixture on top.
Place on 1-inch rack and cook at 350
degrees for 20 minutes, or until apples
are tender and juices are bubbly.
(8 servings)
Dessert
Dessert
89 Complete Cookbook
2/3 cup powdered sugar
1/2 cup creamy peanut butter
2 tablespoons butter or margarine, softened
1/4 teaspoon vanilla extract
2 tablespoons milk
Peanut Butter Filling
Cupcake Batter