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Even though I have decades of baking experience under my belt, the decorating part always unnerves me a bit. And though I’ve done my share of icing, piping and swirling, I always approach this task as if it’s my very first time. I find it super stressful, even after all these years.
I know many of you feel the same. Which is why I was super excited to try out Pillsbury™ Filled Pastry Bags, and share some delish peanut butter cup cupcakes with you!
These pastry bags are brand new, and available in three flavors – Vanilla, Chocolate Fudge and Cream Cheese. And they are guaranteed to take all the stress (and mess) out of frosting and decorating your favorite baked goods!
I picked up a few Chocolate Fudge pastry bags at my local ShopRite:
And got to work.
I appreciate when a product is cleverly designed, and these are clever PLUS.
You get the same amount of frosting as in a standard tub, but packaged in a sealed bag – with a star tip already inserted at the bottom.
Simply tear off the plastic seal and you’re ready to go!
And I’ve got a few tips for an even easier and more successful “piping” experience:
I like to work with frosting that’s a little chilled, as I find that it better holds its shape as you pipe (about 30 – 60 minutes in the fridge will do the trick).
Next, twist the top of the pastry bag to push the frosting toward the tip, and hold it in your hand like this:
I’ve found this position to be the most comfortable, while giving you the most control.
Now you’re ready to pipe!
The star tip makes rosettes, stars and waves. I went with the rosettes, to hold the chopped peanut butter cups. Start in the middle of the cupcake, holding the pastry bag vertically, and squeeze.
As the frosting hits the cupcake work outward in a spiral motion.
And that’s all there is to it!
I’ll be the first to agree that homemade is best. But not everyone is comfortable working “from scratch”, and this allows anyone – even little hands! – to get right to the fun part.
And no mess? I’ll take that any day.
Click here for more sweet inspiration – how will you have fun with frosting?
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup smooth peanut butter
1 1/2 cups packed brown sugar
2 teaspoons vanilla
1 cup buttermilk (see note, below)
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 Chocolate Fudge Pillsbury™ Pastry Bags
24 (about) miniature peanut butter cups, chopped
Pre-heat oven to 350 degrees; line 24 muffin cups with paper or parchment liners.
Beat butter, peanut butter and sugar in a mixer bowl till fluffy. Scrape down the sides and add the eggs and vanilla; beat again and scrape down the sides.
With the mixer on low speed, slowly and gradually add the buttermilk, beating till completely incorporated. Add the flour, baking powder and salt and beat again.
Evenly fill the liners with the batter and bake for 18 – 20 minutes, or till a toothpick tests clean. Cool in pans on a wire rack for 10 minutes, then remove from pans to cool completely.
Use your pastry bags to decorate the cupcakes as desired; top with chopped peanut butter cups. Keep chilled till ready to serve.
Note: No buttermilk? No problem! Place 1 tablespoon of white vinegar (or lemon juice) in a measuring cup. Fill to the 1-cup line with whole milk, stir and let sit for 10 minutes. Buttermilk!
This delicious recipe brought to you by Sheri Silver