Peanut Butter Blossom Mini Cakes

 Ingredients

    Nonstick cooking spray
    1/2 cup flour
    3 tablespoons ground lightly salted peanuts
    1 teaspoon baking powder
    1/4 cup creamy peanut butter
    1/4 cup sugar*
    1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
    1/2 teaspoon vanilla
    1/4 cup fat-free milk
    1 recipe Chocolate Frosting (below)

Chocolate Frosting

    1/3 cup butter
    1/3 cup unsweetened cocoa powder
    2 cups powdered sugar
    1 1/2 teaspoons vanilla
    1 - 2 tablespoons milk

Directions

1. Preheat oven to 375 degrees F. Coat twenty 1-3/4-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.
2. In a medium bowl beat peanut butter with an electric mixer on medium speed for 30 seconds. Add sugar; 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.
3. 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.
4. Place Chocolate Frosting in a piping bag fitted with a star tip. Pipe one large star atop each cake. Makes 20 (1 mini cake each) servings.

Chocolate Frosting

1. 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. Makes about 1 cup frosting.

Tip

    *Sugar Substitutes:

    Choose from Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.

    Per Serving with Substitute: Same as above, except 72 cal., 7 g carb.

nutrition information

Per Serving: 

cal. (kcal) 81, 

Fat, total (g) 4, 

chol. (mg) 0, 

sat. fat (g) 1, 

carb. (g) 9, 

Monounsaturated fat (g) 2, 

Polyunsaturated fat (g) 1, 

Trans fatty acid (g) 0, 

fiber (g) 1, 

sugar (g) 6, 

pro. (g) 2, 

vit. A (IU) 97.18, 

vit. C (mg) 0, 

Thiamin (mg) 0.03,

 Riboflavin (mg) 0.07, 

Niacin (mg) 0.99, 

Pyridoxine (Vit. B6) (mg) 0.02, 

Folate (µg) 12.1, 

Cobalamin (Vit. B12) (µg) 0.06, 

sodium (mg) 53, 

Potassium (mg) 58, 

calcium (mg) 30.29, 

iron (mg) 0.36, 

Other Carb () 0.5, 

Fat () 1, 

Carb Choice () 0.5, 

Percent Daily Values are based on a 2,000 calorie diet
 

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