In large mixing bowl, beat together butter and peanut butter until smooth. Gradually add sugar and beat 1 minute. Add egg and vanilla extract and beat until incorporated.
In small bowl, combine flour, salt and baking powder. Add flour mixture alternately with milk, starting and ending with flour mixture, until incorporated.
Spoon batter into 12 lined muffin-tin cups. Press 1 candy piece on top of each batter filled cup.
Bake 25 minutes. Cool completely on wire rack.
¼cup butter, softened
¼cup SKIPPY® creamy peanut butter
2cups powdered sugar
1teaspoon vanilla extract
1 1/3cup marshmallow cream
1 1/2tablespoons milk
In large bowl, beat together butter and peanut butter until smooth.
Gradually add powdered sugar and vanilla extract, beating until blended.
Add marshmallow cream and milk until smooth.
Place mixture in plastic zip-top bag. Cut one corner of bag and squeeze frosting onto cupcakes.
Shrimp and Pimiento Cheese Grits Bites
1cup corn grits
2ounces cheddar cheese, shredded
½teaspoon kosher salt
¾teaspoon Cajun seasoning
¾pound cooked medium shrimp, chopped
1(4-ounce) jar diced pimientos, drained
1tablespoon hot sauce
½cup Hormel® bacon pieces
½cup chopped green onions
3large eggs, divided
2cups dried breadcrumbs
for fryingcanola oil
Cook grits in 3 1/2 cups water according to package directions.
Stir in next 8 ingredients and 1 lightly beaten egg.
Spread mixture evenly in lightly greased baking pan.
Refrigerate 4 hours or up to 24 or until completely set. Run a rubber spatula around edges and flip onto cutting board. Cut into 1 1/2-inch squares.
Heat oil to 325°F in Dutch oven.
In medium bowl whisk together remaining 2 eggs and water.
Place breadcrumbs in shallow dish. Dip squares in egg mixture and roll in breadcrumbs, shaking off excess. Carefully drop in hot oil, in batches and fry 2 to 3 minutes or until golden. Serve with Remoulade Sauce.