Page 179 - Cupcakes

4. Meanwhile, prepare the Milk Chocolate Rocky Road Frosting: Place the
sugar, butter, and milk in a small saucepan over medium-low heat and cook,
stirring constantly, until the mixture comes to a boil, 3 to 4 minutes. Boil, stirring
constantly, for 1 minute. Remove the pan from the heat, add the milk chocolate

chips, and stir until they are melted. Let the pan rest off the heat to cool slightly
but not completely, 3 to 4 minutes. Fold in the peanuts and marshmallows until
they are well combined and the heat from the frosting begins to melt the
marshmallows.

5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it
out with a short metal spatula or a spoon, taking care to cover the tops

completely. The cupcakes are ready to serve.

Store these cupcakes, in a cake saver or under a glass dome, at room

temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the
cupcakes overnight in the refrigerator before serving.

Tote That Cupcake

Cupcakes are lunch-bag and lunchbox favorites, but getting them to school
intact can be a bit of a trial. I’ve found that 1-cup round plastic containers
with snap-on plastic lids make the perfect cupcake carriers. They’re light,
secure, and unbreakable. And if the frosting gets smooshed on the lid, well,
it’s easy to lick off. These plastic containers are readily available in
supermarkets and mart-type stores.