Peanut Butter Mousse

I saw this recipe on Studio 5 and we tried it out...something different and very yummy!

3 oz. cream cheese, at room temperature
1 c. powdered sugar
1/4 c. milk
3/4 c. creamy peanut butter
2 c. heavy cream (cold)
1 Tbl. vanilla extract
Reese's Peanut Butter Cups (optional for decoration)

Beat the cream and vanilla until stiff peaks form; refrigerate. Cream together the cream cheese, sugar, milk, and peanut butter. Fold in the cold whipped cream until a creamy smooth textured mousse forms. Refrigerate until very cold.

Peanut butter mousse can be served by itself or as a cupcake filling/frosting. We made heart shaped German Chocolate cupcakes, cut them in half, put the mousse in the middle, and spread it on top.

Cream-Filled Valentine Cupcakes

My sister served cream-filled cupcakes at her wedding reception and I thought they were really good! Heather wanted to make cupcakes this week, so we gave the cream-filled version a try.

1 devil's food cake mix
2 tsp. hot water
1/4 tsp. salt
1 (7 oz. jar) marshmallow creme
1/2 c. shortening
1/3 c. powdered sugar1/2 tsp. vanilla extract

Prepare and bake cupcakes according to package directions.
Dissolve salt in hot water and set aside to cool. Beat marshmallow creme, shortening, powdered sugar, and vanilla together until light and fluffy. Stir in salt mixture. Use a Bismark 232 tip for inserting the creme and a Star 22 tip for the frosting.