Tuesday, May 12, 2009

Peanut butter cupcakes recipe

Photobucket Peanut butter is almost as American as apple pie. People everywhere seem to truly love this rich, creamy condiment. The next time you are craving the taste of peanut butter, skip the PB&J and make these delightful cupcakes instead!

  • 2 cups brown sugar
  • 1/2 cup shortening
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 pinch salt

Preheat oven to 350 degrees F. Line a cupcake pan with paper liners, or grease and flour cups.In a large bowl, combine brown sugar, shortening and peanut butter until light and fluffy. Add eggs, one at a time then stir in vanilla. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add the dry ingredients in 2 batches, alternating with the milk. Fill cupcake tins half full. Bake 15-20 minutes. The tops of the cakes will spring back when lightly pressed when done. Allow to cool completely before frosting.

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