All ready to go in the oven:
When the cupcakes were baked and cooling on the counter, I began making the frosting, roughly by this recipe here. But I subbed margarine in for butter - then cut it back because no one wants a mouthful of margarine. I upped the peanut butter to compensate. I used soy instead of cream. I also added some vanilla for good measure. It wasn't looking too promising there for awhile:
But I got it whipped into shape before too long. Then, using a Pampered Chef kitchen gadget that always reminds me of puffed paint, I started frosting my cupcakes.
They turned out like this:
I wished I had chocolate sprinkles to top them with, but I don't. Maybe I will run to the store and get some... along with a container to transport them to bunco tonight.