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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Rotating stand for smooth cake frosting and decorating
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Rotating stand for smooth cake frosting and decorating
Carved wooden mold — stamp decorative pattern on homemade butter
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Prepare the cake batter according to package instructions. 2. Place cupcake papers in your pan (recipe makes 18 standard size cupcakes) and place one unwrapped Reese's Peanut Butter Cup in the middle of each. 3. Pour cake mix over the top and bake according to package instructions. 4. Remove from oven and let cool. Peanut Butter Frosting: 1. Beat peanut butter and butter together with an electric mixer until combined. 2. Slowly beat in the powdered sugar. 3. Add milk one tablespoon at a time until desired consistency is reached. 4. Frost onto cooled cupcakes.