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as a chocolate and peanut butter fan, this one's my favorite looking! From this post:
I made devil’s food cake in the mini muffin tins. Then I whipped up a creation for the frosting of Jif Chunky Peanut Butter, Confectioners Sugar, Butter, Milk and Vanilla. I chose to use the crunchy for a little bit more texture but creamy would work just fine! Instead of using a piping bag and tip (because of the chunks) I put the frosting in a zip lock bag and cut the end off. It worked great!
To get the chopped up Reeses Peanut Butter Cups, I used the minis. Stick them in the freezer for 10-15 minutes so they are easier to chop.
colorful mix and match push pop cupcakes
Boston creme "donut" push pops
red velvet with whipped vanilla frosting
ice cream sundae cupcakes
Martha Stewart's "broken glass" cupcakes