Not exact matches
Moist Vanilla Cupcake with a Tagalong baked
right in, topped with Peanut
Butter Cookie Buttercream
Frosting and dipped in Chocolate.
Frost cake
right away by spreading a tablespoon or two of pumpkin
butter on a layer, then adding a 1/4 cup of
frosting, then repeating until all layers are used up.
The nut
butter addition also means this
frosting thickens and sets as it chills, so if your
frosting seems too soft to pipe
right after blending pop it in the fridge for a bit first.
Finally, the
frosting is a shiny, glossy, cloud - like chocolate Italian meringue buttercream, swirled into fluffy circles, adding just the
right amount of
butter and chocolate to round out the coconut flavors inside.
(Didn't
frost them today) Topped mine with a blob of almond
butter and it's all I can do to not go have another
right now - Yummm!
About the
frosting, I don't like it runny and sweet so I used almost double the amount of
butter to get the
right consistency.