Cake
1 box yellow cake mix or butter cake mix
1 1/4 cup milk
1/3 cup vegetable oil
1/2 cup creamy peanut butter
3 large eggs
Filling for cupcake: Strawberry or Grape Jelly
Nonstick spray
Icing
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners sugar
1 Tablespoon milk + a little more if needed

Optional:
Extra jelly and hot water as needed to make glaze to put on top of iced cupcakes, chopped peanuts, or halved strawberries for garnish

Materials:
Oven access required, 2 cupcake pans lined with paper cupcake liners or silicone liners, electric stand mixer or hand mixer (if using hand mixer will need an additional large bowl), measuring cups, measuring spoons, liquid measuring cup, 2 rubber spatulas, a spring style scoop for easily scooping cupcakes or a normal spoon, a small steak knife or butter knife, cooling racks, a piping bag with desired tip if using, or a large ziploc bag with a small hole cut into it, scissors
Optional: if wanting to make glaze you’ll need a small bowl and a whisk

**We’ll be using our mixers twice so a little dishwashing between tasks is required.

I will send a copy of the recipe to learners in the classroom once enrolled! 

**Allergen warning**some of the recipes used in this course may contain wheat, dairy, soy, nuts, eggs etc

**Parental Guidance**during class we will be using an electric hand/stand mixer to make our cake batter and icing, so some dishwashing in between tasks may be required. Depending on the learner's skillset and knowledge, some learners may need more direct supervision from an adult.