Nutrition per serving may change if servings are adjusted.
Peanut Butter Blossom Mini Cakes
Nonstick cooking spray
½ cup flour
3 tablespoons ground lightly-salted peanuts
1 teaspoon baking powder
¼ cup creamy peanut butter
¼ cup sugar (see Tip)
¼ cup refrigerated or frozen egg product, thawed, or 1 egg
½ teaspoon vanilla
¼ cup fat-free milk
⅓ cup butter
⅓ cup unsweetened cocoa powder
2 cups powdered sugar
1½ teaspoons vanilla extract
1 to 2 tablespoons milk
Preheat oven to 375°F. Coat twenty 1- ¾-inch muffin cups with cooking spray or line with paper bake cups; set aside. In a small bowl combine flour, ground peanuts and baking powder; set aside.
In a medium bowl beat peanut butter with an electric mixer on medium speed for 30 seconds. Add sugar (see Tips); beat on medium speed until well combined. Beat in egg and vanilla. Alternately add flour mixture and milk to peanut butter mixture, beating on low speed after each addition just until combined. Spoon 1 tablespoon batter into each prepared muffin cup.
Bake for 8 to 10 minutes or until a toothpick inserted in centers comes out clean. While cakes are still warm, press the back of a measuring teaspoon into tops of cakes to flatten the tops. Cool cakes in muffin cups on wire rack for 5 minutes; remove cakes from cups. Cool completely.
To prepare the frosting: In a small saucepan, melt butter over low heat, stirring constantly. Add cocoa powder and stir until combined. Remove from heat. Slowly beat in powdered sugar, vanilla and enough milk (1 to 2 tablespoons) to make a creamy consistency.
Place Chocolate Frosting in a piping bag fitted with a star tip. Pipe one large star atop each cake.
Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking or Sweet'N Low® bulk or packets in place of granulated sugar. Follow package directions to use product amount that's equivalent to ¼ cup granulated sugar. Nutrition analysis per serving: same as below except 72 calories, 7 g carbohydrate.