Coconut Chocolate Almond Butter Frosting
Photo by: Lucy Alexander
INGREDIENTS
Butter
Powdered Sugar
1 jar Handsome Carver’s Coconut Chocolate Almond Butter
DIRECTIONS
Heat the oven to 350 degrees F. Use an electric mixer to cream the butter until smooth, then gradually add the sugar. Beat until light in color and fluffy, 3 or 4 minutes. Beat in the eggs, one at a time, then the vanilla and the almond extract. Combine the flour, baking powder, and salt; add tot he egg mixture by hand, a little at a time, alternating with the milk. Stir until just smooth.
Place cupcake liners in a muffin tin. Fill each to about halfway. Bake for 15 to 18 minutes.
Remove from oven and let cupcakes cool. Fill a piping bag with peanut butter (any frosting tip will do). Insert the frosting tip into the top of each cupcake (poke in about 3/4 of the way) and fill with peanut butter until you see peanut butter coming out of the top of the hole.
Decorate the top of the cupcakes with frosting, covering the hole you made.
Photo by: Lucy Alexander
