Hippity Hop Peanut Butter Cupcakes Recipe-Perfect for Easter!

Hippity Hop Cupcakes

Ingredients:
Crisco® Original No-Stick Cooking Spray
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup Crisco® Pure Vegetable Oil
1 cup Jif® Creamy Peanut Butter
1 cup firmly packed brown sugar
2 large eggs
1 3/4 cups finely shredded carrots
1/3 cup finely chopped walnuts
1/2 cup sweetened coconut

FROSTING
1 (3 oz.) package cream cheese, softened
1/4 cup Crisco® All-Vegetable Shortening
OR
1/4 cup unsalted butter, softened
1/4 cup Jif® Creamy Peanut Butter
2 cups powdered sugar
2 tablespoons milk

Directions:
1. HEAT oven to 350°F. Spray muffin tin with no-stick cooking spray or use individual baking cups.
2. STIR together flour, baking soda, salt, cinnamon and nutmeg in small bowl. In large bowl, whisk together oil, peanut butter, brown sugar and eggs. Add carrots, walnuts and coconut, stirring until combined.
3. ADD flour mixture and mix until combined (batter will be stiff). Spoon into prepared muffin tins, filling them 2/3 full.
4. BAKE 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool 5 to 10 minutes. Carefully place on cooling rack and cool completely.
5. BEAT together frosting ingredients until fluffy. Spread on cooled cupcakes.

Yield: 12 cupcakes

Easter Recipe-Peanut Butter Bunny Crisp Cake

Peanut Butter Bunny Crisp

Ingredients:
Crisco® Original No-Stick Cooking Spray
6 tablespoons butter or margarine
2 (10 oz.) packages marshmallows
2 cups Jif® Creamy Peanut Butter
10 cups crisp rice cereal
Jelly beans
Red string licorice

Directions:
1. SRPAY two 9-inch cake pans with no-stick cooking spray.
2. MELT butter over low heat in large saucepan. Add marshmallows. Stir until completely melted and remove from heat. Stir in peanut butter mixing well. Add cereal and stir until well coated. Divide evenly between prepared pans. Press evenly into pans. Cool.
3. REMOVE from pans. Cut ears and bow tie from one cake by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow tie-shaped piece in the middle. Position two ears at top of whole round cake and place bow tie at bottom.
4.CUT jelly beans in half to use as bunny's eyes and nose. Cut pieces of licorice for mouth and whiskers. Use cut jelly beans and licorice pieces to decorate bow tie.

Yield: 16 servings