Miniature Vanilla Bean Cupcakes

Method

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1. 01Mix flour, baking powder and salt in a large bowl. Set aside.
2. 02Place margarine and milk in a small pot and get over a low flame to melt margarine. Make sure not to bubble and boil.
3. 03In a separate bowl, beat eggs with sugar for five minutes. Add flour mixture, do not overmix.
4. 04Add vanilla and oil to the melted margarine and milk mixture.
5. 05Slowly add milk mixture to egg and flour mixture. Mix.
6. 06Divide mixture into three bowls. Leave one mixture plain, add cocoa powder to the next bowl, and peanut butter to the last. Mix each bowl separately.
7. 07Pour batter into a miniature cupcake tin with cupcake liners, filling each about ⅔ full.
8. 08Bake for 14-16 minutes on 350 until the toothpick placed in the center cupcake comes out clean.
9. 09Cupcakes can be stored in ziplock bags in the freezer until ready to frost.
10. 10Frost cupcakes using a piping bag and tip. Alternatively you can use a ziploc bag and cut off the corner to pipe the frosting.
11. 11Add oreos to the frosted chocolate cupcakes, peanuts to the frosted peanut butter cupcakes, and fruity pebbles to the frosted vanilla cupcakes.
12. 12To make the peanut butter drizzle, mix ½ cup confectioners sugar with 4 tbsp hot water, and 2 tbsp peanut butter. Mix well until it becomes a thick syrup consistency. Add 1 tbsp hot water at a time if too thick. Drizzle on top of frosted peanut butter cupcakes