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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
cupcake question...
hey ladies...its been a while.
I just had a quick question. I'd like to make cupcakes with a mini peanut butter cup baked inside (my BIL loves peanut butter cups) so my question is what flavor cake should it be? Also what are your thoughts on peanut butter frosting...i've read a few recipies but to me it doesnt sound very appetizing....maybe i just have to try it.
Soooo, what's your two-cents?
Also, why are my posts mainly about food??? 
Re: cupcake question...
I think chocolate would be a good flavor. I've made peanut butter frosting before and to me it was just okay. However, I wasn't really excited about it in the first place. I was just making it for someone else. There's my two cents.
P.S. I like food posts.
I would think chocolate would be the natural choice, but yellow cake might be OK too.
I like peanut butter, but peanut butter frosting doesn't sound too appetizing. If you did yellow cake you could probably get away with chocolate frosting.
I would use chocolate cake. I LOVE this peanut butter buttercream (I use it to make PB&J cupcakes, but it would be great for PB cup cupcakes also):
Peanut Butter Buttercream Icing
Ingredients
? 1/3 cup solid vegetable shortening
? 1/3 cup butter
? 3/4 cup peanut butter
? 1 teaspoon pure vanilla extract
? 4 cups (approx. 1 lb.) confectioners' sugar, sifted
? 4-6 tablespoons milk
Makes: About 3 cups.
Instructions:
Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
I'd do chocloate and try the pb icing. I've had some before and I think it's pretty good.
Mmm sounds good. Let us know how they turn out.
well thanks! I'm gonna have to try a few out. I'll let you know which recipie wins!