Big Tex Cupcakes

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Creative Arts Competitions

 

Big Tex Cupcakes

Created By Jude Spencer Creed from Euless, TX

3rd Place—Chocolate

 

Ingredients:

Cakes:

  • 1 ¾ c. all-purpose flour
  • 2 c. sugar
  • ¾ c. unsweetened cocoa
  • 1 ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 lg. eggs
  • 1 c. buttermilk
  • ½ c. unsalted butter, melted
  • 1 t. vanilla
  • 1 c. hot strong coffee

Peanut Butter Filling:

  • ½ c. unsalted butter, softened
  • 1 c. creamy peanut butter
  • 1 ¼ c. powdered sugar

Frosting:

  • ¾ c. unsalted butter, softened
  • ½ c. unsweetened cocoa
  • 2 ½ c. sifted powdered sugar
  • ¼ c. milk
  • 2 tsp. vanilla

Directions:

Cakes:

Preheat oven to 350 degrees. Fill 2 cupcake pans (12 each) with paper liners. In a large bowl of your mixer, stir together flour, sugar, cocoa, baking soda and salt. Add eggs, buttermilk, melted butter and vanilla and beat until smooth. Remove bowl from mixer and stir in hot coffee with a liner only to half full. Bake for 20-25 minutes. DO not over bake. After 5 minutes, place cupcakes onto cooling rack. When cold, fill with peanut butter filling.

Peanut Butter Filling:

In your mixer beat butter and peanut butter until well blended. Add powdered sugar and beat until fluffy. Place mixture in a plastic decorator bag with a small round tip, of about ¼ inch. Fill each cupcake with about 1 ½ tablespoons of filling.

Frosting:

Beat butter, softened and cocoa until smooth. Add powdered sugar alternately with milk beating after each addition. Add vanilla and beat until frosting is quite fluffy. To dress up like “Big Tex”, the hat is made out of a Pringles chip, a large gumdrop, and the hat band is a Twizzler. I used chocolate to (glue) them all together.

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