Forget the Advice – Judge A Book By Its Cover

We have always been told to never judge a book by it’s cover.  It’s not what’s on the outside that counts…it’s what’s on the inside.  Deep down, there is something good in every ugly person.

Today, and only today, I am throwing that mumble jumble out the window.  Why?  Well, take a look at this:

Peanut Butter Filled Chocolate Cupcake with Cream Cheese Frosting

Beautiful, right?  I assume you are nodding your head right now, and trying to lick your monitor.  I am going to pat myself on the back and say right now that this cupcake looks grocery store bakery quality.  I think that if I packaged these, I might be able to get someone to pay for it – because they look pretty.

Now let me show you what they looked like before I dressed them up:

My disaster

Not pretty at all.  Big difference right?  These suckers are ugly.  The peanut butter filling fell out of each and every one.  I had to stick the filling back in the cakes, and I had to trim the cake so things would look nice.  It’s hard to believe that these little chocolate messes turned out to the be beautiful cupcakes.

This is why I want you to ignore the advice of your mother, and to judge this book by its cover.  If you would have seen what these things looked like first, you wouldn’t have even given them a second glance.

By the way, these were tasty (in my humble opinion).  The hubby liked them and so did my co-workers.  Here’s the recipe so you can give them a try (thanks to Your Cup a Cake for this tasty treat).

Peanut Butter Filling
6 oz cream cheese
½ cup creamy peanut butter
¼ cup sugar
1 teaspoon vanilla
2 teaspoons milk
Chocolate Cake
3 eggs
½ cup oil
1 teaspoon vanilla
¾ cup sour cream
¾ cup plain yogurt
¼ cup milk
Devil’s Food Cake Mix
Cream Cheese Buttercream
8 oz cream cheese
½ cup butter, softened
3 ½  cups powdered sugar
1 teaspoon vanilla
1-3 tablespoons milk
Directions:  Preheat oven to 350 degrees and line pans with cupcake liners.  Cream all the peanut butter filling  ingredients until well combined and set aside.  In a large bowl, combine eggs, oil and vanilla (do not over beat the eggs).  Add sour cream, yogurt and milk and stir well.  Add cake mix   Fill cupcake liners ½-3/4 full.  Place about 1 ½ teaspoons peanut butter filling on top of batter.  Then, do your best to push the filling down into the batter.  Bake for about 18 minutes, or until an inserted knife comes out clean.
I will only allow you to judge a book by its cover this one time.  After you are done reading this post, and have tried to make these yourself, you must go back to the right way of living!

 

 

 

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About Maureen
Maureen is a thirty-something (her true age will never be revealed, unless you ask her daughter who is more than happy to spread the word) mother of one who works full-time out of the home. Her job in corporate America doesn't stop her from being suckered...*ahem*...doesn't stop her from volunteering her time to her daughter's likes and to her school. She has been happily married to her college sweetheart for 11 years. If you can't find her at home, check for her at Citizens Bank Park cheering on the Phillies. She loves all things related to Philadephia sports. She has been known to stalk Bruce Springsteen when he comes around in concert. She loves U2 and the Foo Fighters, all things related to Star Wars, and she loves to bake. She also serves as the team captain of Bubby's Buddies, which is her family's effort to raise funds and awareness for Autism Research. She can also be found writing on her personal blog, the Buttercream Queen.

Comments

  1. Cheryl says:

    Well, now I’m not only old, I’m well on my way to fat too! These look right up hubby’s alley!
    Cheryl recently posted..Leprechaun Trap – the Final ProductMy Profile

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