Pascha Recipes
Peanut Butter Easter Cups
Yield: about 3 1/2 dozen
Ingredients
Easter Cups
- 1 2/3 cups (10 ounce package) Reese's Peanut Butter Chips
- 5 teaspoons shortening (not butter or oil)
Creamy Pastel Fondant
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 3 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- Green, red and yellow food color
- 1/8 teaspoon mint, almond and lemon extract
Instructions
Easter Cups
- Line small muffin cups (1 3/4 inches in diameter) with paper bake cups.
- In microwave-safe bowl, place peanut butter chips and shortening. Microwave at HIGH (100%) for 1 1/2 minutes or until smooth when stirred.
- With narrow pastry brush, thickly and evenly coat inside pleated surface and bottom of each paper cup with peanut butter mixture.
- Refrigerate coated cups for 10 minutes.
- Recoat any thin spots.
- Repeat procedure, coating twelve cups at a time. (If necessary, microwave peanut butter mixture for 30 seconds to thin.)
- Tightly cover cups; refrigerate until firm.
Creamy Pastel Fondant
- In large bowl of electric mixer, beat cream cheese and butter until smooth and well blended.
- Gradually add powdered sugar and vanilla extract.
- Divide mixture into three parts.
- Mix 1 to 2 drops green food color and mint extract into one part, red food color and almond extract into second part, and yellow food color and lemon extract into third part.
- Fill each cup with desired color Creamy Pastel Fondant; decorate as desired.
- Cover; refrigerate for at least one hour.
- Carefully peel paper from each cup.
- Store in refrigerator.